Salami Making Workshops & Classes

Hampshire Salami has a reputation for delivering the most comprehensive salami making and meat curing courses in the UK.

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.

Course for January:

Sunday 13th       Full Day Course – Nose to Tail Curing ‘a pig in a day’      Course FULL

Sunday 27th        Full Day Course – Whole muscle curing                             Course FULL

February:

Saturday 02nd       Full Day Course – Nose to Tail Curing ‘a pig in a day’   Course FULL

Sunday 10th        Full Day Course – Nose to Tail Curing ‘a pig in a day’      Spaces available

Sunday 24th        Full Day Course – Whole muscle curing                             Spaces available

March

Sunday 03rd       Full Day Course – Nose to Tail Curing ‘a pig in a day’      Spaces available

Sunday 17th        Full Day Course – Whole muscle curing                             Spaces available

Sunday 31st        Full Day Course – Nose to Tail Curing ‘a pig in a day’      Spaces available

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Nose to Tail Curing ‘a Pig in a Day’

A one day course covering the basic aspects of meat curing, butchery, knife skills, principles of curing & salumi making, hands on practical, making finished products.
Time: 9.00 am to 5.00pm – including lunch
Course cost: £200.00 per person

Modules:
The Ancient Art of Curing: What is ‘Curing’, What is Salumi & Salami
The Pig: The importance of the pig
Knife Skills & Safety: General safety, Types of Butchers knives, Holding and cutting, Sharpening
Butchery Demonstration & Salumi Cuts: How to break down the pig for curing Italian style, Primal Cuts – breaking the pig down into the main Primals – Shoulder / Loin & Belly / Leg
Salumi & Salami Making: General Principals, Cutting, Casings, Seasoning & Mixing, Stuffing, Curing
Hands On: Cutting for curing, Dicing fat, Grinding for sausage and Salami, Sausage & Salami making
Recipes / Methods – Making the following Italian cure meats: Coppiette,  Pancetta, Capocollo,  Salsicce,  Finocchiona, 

Whole Muscle Curing

A full day course covering the basic aspects of salumi making and whole muscle curing including: preparing whole muscle cuts, seasoning, curing, casings, tying and netting, fermenting, maturation, finishing and packing.
Time: 9.00 am to 5.00pm – including light refreshments
Course cost: £165.00 per person

Modules:
The Ancient Art of Curing: What is ‘Curing’, What is Salumi & Salami
The Pig: The importance of the pig
Knife Skills & Safety
Salumi &amp curing: General Principals, Cutting, Casings, Seasoning & Mixing, Curing
Hands On: Cutting for curing, Seasoning, Curing, Fermenting, Hanging
Recipes / Methods – Making the following Italian cure meats: Lonza, Pancetta, Coppiette, Bresaola, Capocollo and Pastrami

Whole muscle