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Charcuterie, Salumi & Curing Courses

(3 customer reviews)

£200.00

A full Day Course of Pork Butchery and Traditional Italian Salumi.
Join us for an Italian Salumi Day, learn how to make Lonza, Guanciale, Prosciutto, Pancetta, Coppa, Salami and much more…
Dates available throughout the year, we usually hold our Butchery, Salumi & Charcuterie courses on the last Friday of the month and the full day courses cost £200.  Now smaller class sizes.  Existing vouchers still valid.
Choose the date you prefer and the number of people and then check availability.  Gift Vouchers also available for any date.
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Description

butchery charcuterie courses

A full Day Course of Pork Butchery and Traditional Italian Salumi.
Join us for an Italian Salumi Day, learn how to make Lonza, Lardo, Guanciale, Pancetta, Coppa, Salami and much more…
This full day course includes bacon butty & coffee to start, knife skills, pork carcass CSI, Italian primal cuts, tools of the trade, family lunch at the Farm Shop, Italian curing techniques of Pancetta, Coppa & more, salami making, take home course notes and a pork goodie bag of your handy work.
Dates available throughout the year, we usually hold our Butchery, Salumi & Charcuterie courses on the last Friday of the month and the full day courses cost £200.  Now smaller class sizes.  Existing vouchers still valid.

2021
29th October – Italian Salumi
26th November – Pork Butchery

2022
28th January – Pork Butchery
25th February – Pork Butchery
25th March – Italian Salumi
29th April – Pork Butchery
27th May – Pork Butchery
24th June – Italian Salumi
29th July – Pork Butchery
30th September – Pork Butchery
28th October – Italian Salumi
25th November – Pork Butchery

Additional information

Course Date

25th March 2022, 24th June 2022, 28th October 2022, Gift Voucher Any Date

3 reviews for Charcuterie, Salumi & Curing Courses

  1. Chris Wildman

    Just wanted to say a big thank you to you and Nigel for your time today. I thoroughly enjoyed learning about your skills and experience and definitely took a lot away with me.

    The chilli beer/black pudding sausage combo is going to be a winner.

    Ric

  2. Chris Wildman

    Just wanted to say thanks for the course yesterday it was really good fun! Hope I remember what I learned.

    Anyway thanks again it was fab!

    Grace

  3. Chris Wildman

    Thank you to you and Nigel for putting on an excellent day yesterday.

    My son in law and I thoroughly enjoyed the whole day and have today enjoyed some of the sausage we produced. I’m particularly looking forwards to my Guanciale after the curing process is over.

    I’ll certainly be back to the farm shop and will be looking seriously about coming to the Charcuterie course.

    Geoff Marshall

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