Over the last few years, the demand for British dry cured meats has grown substantially, demonstrating that the traditional craft of curing and smoking meat has stood the test of time and is a skill worth learning.
This course is led by our expert butcher, Andrew ‘Farmer’ Sharp. Farmer Sharp began his career working in butcher shops at the age of thirteen, before working his way up the ranks through the meat trade and began farming after, following the advice of his Uncle. Farmer Sharp’s passion, enthusiasm and love for the artisan meat industry shines through as he leads his courses, recounting stories he has collected along the way through his illustrious career.
Andrew Sharp, will demonstrate butchery skills so you can learn all about the various cuts of meat that are suitable for curing. As he does so, he will share his extensive knowledge of the butchery industry and guide you as you learn about:
- Different breeds of pigs and the importance of age when curing
- The important qualities of meat and curing ingredients
- Introductory science of curing
- A range of curing methods, including dry salt curing and brining
- Hot and cold smoking of meats
- Common problems and issues encountered when curing and smoking and how to overcome them.
- The differences between rare breeds and commercial breeds.
During the hands-on session, you will learn how to make a range of cured and smoked products which may include:
- Hunter’s Country Sausage
- Streaky Bacon
- Back Bacon
At the end of the day, you will leave the course with a wealth of knowledge on the traditional curing techniques and some of the products created on the day.
At the School of Artisan Food we make a conscious effort to reduce waste and packaging, so encourage you to bring your own containers and cool bag to transport your food home.
No previous charcuterie experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.
Refreshments will be available throughout the day, as well as a buffet-style lunch prepared by our team of artisan chefs. All ingredients, equipment and recipes will be provided.
Please note, the products made on this course may vary from those advertised according to seasonal availability.
'Outstanding! The perfect mix of knowledge and hands on practical all delivered in a clear, concise and friendly way. I can't wait to go on another course.'
09:30 - 17:00