Salami Making Courses – The ULTIMATE Christmas gift for FOODIES

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.

DATES – 2020

January 11th
February 8th & 28th
March 14th & 28th
More dates coming for April, May & June.

£200 per person, including lunch – Buy a voucher for that special christmas gift.

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 Finocchiona

SALAMI – Calabrese, Finocchiona, Milanese and ‘Nduja (hot spicy spreadable salami)

Call Barry Walker 01256 863267

Email: cured@SalamiSchool.co.uk

W: www.salamischool.co.uk

#SalamiSchool #MeatCuring #SalamiMaking #SalamiCourses