Whether you've always wanted to make your own chorizo or just fancy the pleasure of frying homemade bacon, our hands on one day charcuterie courses will give you the confidence and know-how to create delicious cured meats at home...
Have you always wanted to make your own great tasting charcuterie at home but not known where to start? Join us for a one day charcuterie course, led by The Real Cure's award-winning Head Charcutier and company founder James Smart, where you'll learn the skills needed to make your very own charcuterie.
Learn the principles of curing, fermenting and air drying
Learn how to cold smoke at home, including building your own cold smoker
Prepare and cure your own bacon and gammon to take home on the day
Make your own chorizo, we’ll air dry it and send to you 6 weeks later
Make, stuff and learn to link pork sausages to take away with you on the day
Head off with a collection of recipes and essential guides to test your new found skills and impress your friends
Saturday 19th October 2019 (book here)
Saturday 2nd November 2019 (book here)
Saturday 1st February 2020 (book here)
Saturday 22nd February 2020
Saturday 7th March 2020
Saturday 28th March 2020
Course Voucher (buy here)
"The premises were totally professional which lent confidence to the whole course, the welcoming bacon rolls and delicious lunch added a whole dimension giving us the chance to talk to others and learn informally.
I really enjoyed the course today, I couldn't fault it. You were efficient and really friendly and generous with your food and knowledge. You really came over as authoritative and knowledgeable about the subject." Dan Dalgleish
”The meat of the day (sorry) was undoubtedly the depth of knowledge that you shared with us, being patient of our questions and always ready to explain quite complex issues. It was good to have such a variety of techniques explained, demonstrated and then given to us to ‘have a go’. The day felt very generous, especially with so many products to take home..
Thanks to you both for really good course." John Hamilton
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