We have launched CURED – The British School of Charcuterie, to offer the ultimate day for real foodies. A ‘hands on’ day covering all aspects of meat curing and salami making, curing a pig ‘nose to tail’ in a day.
There is a rolling calendar of dates with whole day courses costing £200 per person, including lunch – But you don’t have to book now – either choose a month you’d like to attend a course and contact us or why not buy a voucher for that special Christmas, Birthday or special occasion gift. The courses include:
Butchery for curing – breaking down the entire pig into primal cuts, Shoulder, Loin & Belly, and Leg, preparing whole muscles for curing.
Salami Making – general principals, cutting, casings, seasoning, mixing, stuffing, fermentation and maturing, making the following:
WHOLE MUSCLE – Prosciutto crudo (Parma style cured ham), Pancetta, Capocollo and Lonza Salame
SALAMI – Hampshire Black, Hampshire Fennel, Milanese and ‘Nduja (hot spicy spreadable salami)
Call Barry Walker 01256 863267
Email: cured@SalamiSchool.co.uk
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