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
