Salami Making Course

Salami Making Course

Salami Making Courses 2020 – the ultimate gift for real foodies!

The ultimate day for real foodies at CURED, the award winning ‘British School of Charcuterie’.

A ‘hands on’ day covering all aspects of meat curing and salami making, curing a pig 'nose to tail' in a day.

DATES for 2020

January 11th
February 8th & 28th
March 14th & 28th

£195 per person, including lunch - Buy a voucher for that special gift.

Butchery for curing - breaking down the entire pig into primal cuts, Shoulder, Loin & Belly, and Leg, preparing whole muscles for curing.

Salami Making - general principals, cutting, casings, seasoning, mixing, stuffing, fermentation and maturing, making the following:

WHOLE MUSCLE - Prosciutto crudo (Parma style cured ham), Pancetta, Capocollo and Lonza Salame Finocchiona

SALAMI – Calabrese, Finocchiona, Milanese and ‘Nduja (hot spicy spreadable salami)


For more information, exact timings and to book your place or voucher, please contact: Barry Walker on 07990 556090 / 01256 863267




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