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
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 863267Visit Website