Salami Making Workshops & Classes
Hampshire Salami has a reputation for delivering the most comprehensive salami making and meat curing courses in the UK.
Now we launch our new center for charcuterie making CURED – British School of Charcuterie. Check out https://www.facebook.com/SalamiSchool/
Our workshops are very hands on, catering for small groups. You will learn: Italian butchery, breaking down a whole pig for meat curing, technical curing, salting, salami making, fermentation, and maturing of all products. You will be taking the first step on a path of discovery that will help you to understand the process of meat curing and preservation.
‘Nose to Tail Curing’ – a ‘Pig in a Day’ – is a practical hands on course that can be tailored for either the novice, for chefs, for butchers and other food professionals.
‘Whole Muscle Curing’ – covers the basic aspects of whole muscle curing, where students learn how to butcher the animal and making Capocollo, Lonza, Prosciutto Crudo, Pancetta and Bresaola, to name a few products.
We also organise bespoke sessions on a variety of sausage making and meat curing topics – please see below or call Barry on 07990 556090 for details.
Courses for 2021:
Throughout 2021 we will be running a series of full day course including – Nose to Tail Curing ‘a pig in a day’ / ‘Whole Muscle Curing’ / ‘Bespoke sausage making and meat curing’ plus ‘Salami making made easy’ Booking now – Call for availability!