The Leaping Pig Charcuterie

The Leaping Pig Charcuterie CHARCUTERIE PRODUCTS AND MERCHANDISE. and wear. Artisanal Charcuterie produced i

Going to introduce a new community class in November only at Brightwater NWA... More to come.
09/08/2026

Going to introduce a new community class in November only at Brightwater NWA... More to come.

It didn’t start like this. 👀A little preview of what we’ll be exploring in our upcoming jerky and dehydration classes. ...
09/08/2026

It didn’t start like this. 👀
A little preview of what we’ll be exploring in our upcoming jerky and dehydration classes. UA - Pulaski Tech Community Education

08/13/2026

Day 3… and now things are getting interesting. 🌶️

Remember those Fresno chiles I put into brine a few days ago?

Well, they’re alive.

The clear brine from Day 0 has turned cloudy and, if you look closely, you can see bubbles actively working their way through the jar.

That cloudiness is normal. In fact, it’s part of what I want to see. The naturally occurring lactic acid bacteria are getting to work, converting sugars in the peppers and changing the environment — and the flavor — along the way.

This is one of my favorite parts of fermentation because you can actually see the transformation happening.

Eventually these Fresnos and their fermented garlic are going to meet the fermented plums I've been saving as we build the next Fire in the Orchard hot sauce.

But we're not there yet.

Right now, salt + peppers + garlic + time are doing the work.

And sometimes the hardest part of fermentation is simply knowing when to leave it alone. 😎

More to come…

And so it begins… 🌶️🔥Fresh Fresno chiles, garlic, salt, water and time.I’m starting another ferment today as I continue ...
08/10/2026

And so it begins… 🌶️🔥

Fresh Fresno chiles, garlic, salt, water and time.

I’m starting another ferment today as I continue developing my "Fire in the Orchard" — fermented hot sauces that bring together chiles, fruit, fire and fermentation.

This batch will eventually meet some fermented plums I’ve been saving, along with a sweet/tart plum reduction. Where it goes from there? We’ll let the ferment have something to say about that first.

This is really what I love about preservation. It isn’t simply about making food last longer. Fermentation, smoke, salt, fire and time can transform the harvest into something entirely new — and something worth sharing.

That idea is at the heart of our upcoming Preserving & Sharing the Harvest classes at UA–Pulaski Tech. (Other posts to come about those classes)

If you’ve been wanting to get your hands into fermentation, preservation and making some seriously good food of your own, come play with us.

🌶️ Upcoming classes & registration:
[UA–Pulaski Tech class registration] : https://reg130.imperisoft.com/UAPTC/ProgramDetail/313330373135/Registration.aspx

And I’ll keep you posted on what happens when these Fresnos finally meet those plums…

Two skills you will want on that resume:Why yes, I make my own and there is a reason they call me the Go take my cl...
06/02/2026

Two skills you will want on that resume:
Why yes, I make my own and there is a reason they call me the

Go take my classes, and earn those

05/25/2026

🔥 Hot Sauce Lovers of NWA… this one’s for you. 🔥

Our hands-on Hot Sauce Workshop at Brightwater is officially LIVE for June 3rd — and if the last class taught us anything, it’s that seats disappear FAST. 🌶️

This isn’t just “throw peppers in a blender” hot sauce. We’ll teach you how to actually BUILD a balanced sauce using:
🔥 fresh and smoked peppers
🔥 fermentation techniques
🔥 acidity, sweetness & heat balance
🔥 layering flavor like a chef

You’ll make sauces you’ll genuinely want to keep in your fridge… and proudly share with friends. 🌶️🍍🔥

We’ll also taste a variety of fermented and finished sauces, talk process, technique, and how small adjustments completely change a sauce’s personality.

Whether you’re a backyard cook, fermentation nerd, pepper head, or just someone who loves great food — this class is a blast.

Seats are limited and the last class sold quickly, so grab yours now:

https://secure.touchnet.net/C20691_ustores/web/product_detail.jsp?PRODUCTID=393&SINGLESTORE=true

Wild snow goose.Cold smoke.Apple.Time.These aren’t factory-made snack sticks. These are handcrafted salami made from mig...
05/14/2026

Wild snow goose.
Cold smoke.
Apple.
Time.

These aren’t factory-made snack sticks. These are handcrafted salami made from migrating snow goose, slowly cold smoked and fermented to develop deep flavor with just enough apple to round out the wild edge.

Old-world preservation meeting the Arkansas flyway.
A special thank you to the good folks at for trusting The Leaping Pig Charcuterie to collaborate in showcasing the incredible culinary potential of Arkansas wild game and the traditions connected to it.

ArtisanFood ColdSmoked WildToTable GameProcessing Charcuterie ArkansasGameAndFish Arkansas”

Some people are working on their summer body…We’re working on our grill game.And honestly… we’re good with that.The Ulti...
04/10/2026

Some people are working on their summer body…

We’re working on our grill game.

And honestly… we’re good with that.

The Ultimate Summer Grill Master: Crafting Perfect Sausages
Join us for a hands-on sausage class where you’ll learn to make:
🔥 Beef chorizo (Argentinian-style)
🔥 Bratwurst from scratch
🔥 Choripán loaded with chimichurri + grilled peppers & onions

You’ll grind it, mix it, stuff it—and take it home.

No experience needed. Just show up ready to learn (and eat well).

📍 UAPTC
📅 April 21 (%:30 - 8:30)
🎟 Only a few spots left (sign up here: https://reg130.imperisoft.com/UAPTC/ProgramDetail/313236383235/Registration.aspx

Eat well. Live well.

Behind the scenes at UA-PTCAHMI getting ready for something special.The Leaping Pig Charcuterie is honored to be part of...
04/04/2026

Behind the scenes at UA-PTCAHMI getting ready for something special.

The Leaping Pig Charcuterie is honored to be part of the Diamond Chef Arkansas 2026 VIP Experience—a night that celebrates culinary talent and supports an incredible cause.

We’ll be serving up two of our signature bacon sandwiches—recipes we teach in our Makin’ Bacon classes at UA - Pulaski Tech Community Education and Brightwater NWA

🥓 The Classic (BLTandP) with a twist: Made with our signature Maple bacon

🔥 The BL-Chi: Made with our own house-made Arkansas Bacon

Everything starts the same way: handcrafted, from scratch, and smoked to perfection.

Huge thanks to Marks and for opening her lab kitchen to us and for letting us be part of this incredible event.

If you haven’t checked out Diamond Chef, it’s more than a competition—it’s a fundraiser that supports the next generation of chefs right here in Arkansas.

📅 April 16
Come hungry. Support big.

🎄 This year’s best holiday gift? 🎁A sausage you made yourself (and secretly wish you didn’t have to share).Our Lamb Summ...
11/09/2025

🎄 This year’s best holiday gift? 🎁
A sausage you made yourself (and secretly wish you didn’t have to share).

Our Lamb Summer Sausage Class at Brightwater NWA brings bold flavor, hands-on fun, and the perfect edible gift just in time for the holidays.

🍴 Big flavor
🎁 Holiday vibes
🙌 Beginner-friendly

📅 Wednesday, November 12
🕕 6:00 – 9:00 PM
📍 Brightwater – Bentonville, AR

🎟 Register now:
https://secure.touchnet.net/C20691_ustores/web/product_detail.jsp?PRODUCTID=316&SINGLESTORE=true

Get ready to learn from artisanal charcutier Jules Carney of The Leaping Pig Charcuterie.

Address

801 SE 8th St
Bentonville, AR
72712

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