Curing & Smoking

£195.00

The growing demand for British charcuterie shows the traditional crafts of curing and smoking meat have stood the test of time. This practical one-day course will give you the opportunity to learn the artisan methods at the heart of producing your own delicious charcuterie.

Expert butchers and charcutiers Chris Moorby and Rich Summers will demonstrate how to butcher a side of pork so you can learn all about the various cuts of meat that are suitable for curing. Sharing their extensive knowledge of the butchery industry, they will 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.

During the hands-on session, you will learn how to make a range of charcuterie which may include:

• Guanciale
• Brine-cured traditional ox tongue
• Hot smoked Continental style sausage
• Pancetta
• Hot smoked pork tenderloin
• Ham hock terrine
• Salt beef
• Duck prosciutto.

You’ll be able to take the following hand-crafted products home to enjoy:

• Salt beef
• Duck prosciutto
• Pancetta
• Guanciale

The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of 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.'

"Today was absolutely superb. A true credit to you and your colleagues. The manner in which you conduct your course in approach and structure is a true credit to you. If I had a hat on I would be removing it! Unfortunately I have found in today's world people generally only voice opinions of negative experiences. So let me break the mould and blow your proverbial trumpet as it were. I truly couldn't fault any part of today from the warm welcome, excellent formal briefing, well rounded introduction, the lunch was fit for a king and a jam packed afternoon coupled with a beautiful clean, tidy and well equipped classroom. All in all I have to say I had a brilliant day, I learned a lot, and I look forward to attending future courses with you."