Salami Making & Meat Curing
Do you like meat? Have you ever wished you could cure your own salami or ham? Unsure which part of the pig to use?
If you've answered yes, then this workshop is for you!
Learn the principles of butchery, meat curing and salami making, Italian style, from Barry Walker – award-winning ‘Salami Wrangler’.
Experience how to cure a ‘pig in a day’ including: whole muscle curing; salami making; fermentation; maturation and air dried hams.
A perfect day for true foodies, carnivores and meat-heads!
Booking is essential. Limited availability, so book now to avoid dissapoinment!
For more infomation email Barry Walker on cured@HampshireSalami.co.uk or call 07990 556090.
Visit the website for more details and further workshops with The Hampshire Salami Co..