Tutor Marc-Frederic Berry

What you will learn


For one day only – our popular Curing and Smoking Christmas Special. During the day,  your tutor, Marc-Frederic, will teach you about salt and other preservatives, dry and wet cures and how they can be used to produce a range of products such as cured salmon, pancetta, gammon, coppa, air dried ham, bresaola, biltong, and others. You will be shown special mixes of herbs and spices that you can use to create a particular taste. Part of the day is spent looking at hot and cold smoking using different smokers.  Lunch, of course, features some cured and smoked foods. The day includes a mix of demonstration and hands-on activities and, as on all our courses, you get to take home some of the wonderful foods you have produced during the day.

On this Christmas special, everybody will  take home some salmon cured as gravadlax and a piece of pork in wet cure to finish for Christmas, as well as tasters of other products such as bacon.   You will also receive a discount voucher from Hot Smoked who have supplied many of the curing and smoking products used on the course, including the wood dust for  smoking on display in the schoolroom.

Read about previous courses in our farm blog.


The number of participants on this day is limited to 12 people so that everybody can see what is going on and ask questions.

Most of the day takes place in the butchery which is not heated so warm clothing and thick socks are needed! We provide protective clothing.

The price includes all tuition, course notes, light lunch and refreshments during the day.












We offer a £10 discount for the second and subsequent person booked the same time. Simply enter the Coupon Code “Second” in your shopping cart when you clicked the Add to Cart Button below to book your second (and subsequent) place.

Sunday 4 December 2016 £145 (incl VAT)
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