Curing and Smoking
The ancient craft of curing and smoking is as satisfying now as it was thousands of years ago. Discover the methods which have stood the test of time, still delivering charcuterie bursting with natural flavour.
Starting with a whole side of pork, master the process of butchering an animal. Create bacon and ham as our expert practitioner, Ray Smith, shares his decades of experience. Throughout the day explore the effect of brining, the difference between wet and dry cures, alongside the principles of hot and cold smoking. Learn how to produce air dried streaky bacon, the method behind Parma-type ham and salami, as well as how to prepare ox tongue and beef biltong. It's fair to say the humble sandwich will never taste the same again!
This course includes light refreshments and an informal lunch.
All ingredients, equipment and recipes are provided by the school.
| Subject | Type | Course Length |
|---|---|---|
| Butchery Courses |
Get into
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Roll up your sleeves and develop your artisan skills with our Get Into courses. Learn the fundamental techniques of producing your very own artisan food and drink, with our range of one, two and three day courses.
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1 Day |
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