Curing and Smoking Day
Course Tutor
What you will learn
Mention cured meats, and most people immediately think of bacon and ham. However, on this popular beginner’s course you will be taught how to prepare a wide range of cured fish and meats. Your tutor for the day is Marc Frederic, who studied the art of Charcuterie in France and is author of the ‘Le Charcutier Anglais‘. During the day, he will teach you about salt, preservatives, dry and wet cures and how they can be used to 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. 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.
This is a fascinating day that is bound to make you want to rush home and try curing meat for yourself. Read about previous courses in our farm blog.
Administration
This popular course takes place about 6 times a year. The numbers on these days are 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.
Gift Vouchers
You can give a place on this course as a gift or reward. You will be asked for details of the recipient when you add the item to your basket.
We also offer flexible Gift Vouchers for any course.
Discounts
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.
Saturday 24 March 2012
full
Saturday 5 May 2012 £120 (incl VAT)
Saturday 16 June £120 (incl VAT)
| Course Tutor
What you will learn Mention cured meats, and most people immediately think of bacon and ham. However, on this popular beginner’s course you will be taught how to prepare a wide range of cured fish and meats. Your tutor for the day is Marc Frederic, who studied the art of Charcuterie in France and is author of the ‘Le Charcutier Anglais‘. During the day, he will teach you about salt, preservatives, dry and wet cures and how they can be used to 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. 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. This is a fascinating day that is bound to make you want to rush home and try curing meat for yourself. Read about previous courses in our farm blog. |
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Administration
This popular course takes place about 6 times a year. The numbers on these days are 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.
Gift Vouchers
You can give a place on this course as a gift or reward. You will be asked for details of the recipient when you add the item to your basket.
We also offer flexible Gift Vouchers for any course.
Discounts
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.
| Saturday 24 March 2012 |
full |
| Saturday 5 May 2012 £120 (incl VAT) | |
| Saturday 16 June £120 (incl VAT) |