Charcuterie and Bacon Curing with Lemon and Soul

Uptons of Bassett have been told that they serve the best bacon sandwich in their bistro. They cure their own collar bacon adding some secret ingredients. Spend an evening with them to learn all their tasty secrets and enjoy the evening at this hands on class.

In 2020 Katarina and Simon went to celebrate New Years Eve in Slovakia to learn how to make Slovak sausages, Hungarian klobasa and home-made bacon. The whole pig was used and nothing went in the bin. They will touch on this amazing, very cold and tipsy experience with you as well.

The dish you will make can vary from class to class, depending on the season and availability of ingredients.

This masterclass costs £105 per person.

Spaces are limited so book now to secure your place and to avoid disappointment.

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