British Charcuterie at Humble by Nature Kate Humble's farm in Wales

Course Agenda

10:00
Arrive and welcome

Enjoy a tea or coffee while Pam introduces British Charcuterie and the recipes you'll be making today.

10:15
Traditional regional curing

Pam will demonstrate a London Cure, Lincolnshire Chine and the original method for Wiltshire brine curing.

11:00
Pie Making

Learn how to make delicious hand-raised pork pies using hot crust pastry.

13:00
Lunch time

Enjoy a delicious farm lunch.

14:00
Sausage Making

Make two classic British sausage recipes - the Oxford and the Cambridge. 

16:00
Course closes

The course will close with a cup of tea, slice of cake and an opportunity to ask any last questions.

British Charcuterie

Date
Spaces
Cost
 
Saturday 4th Aug 2018
Available
£145.00

The British Charcuterie course celebrates some of the great but forgotten regional charcuterie products of the British Isles.

Learn about traditional regional curing with a demonstration of the London Cure, Lincolnshire Chine and the original method for Wiltshire brine curing.

Pie making is a British charcuterie essential. You'll make hand raised pork pies using hot water crust/lard pastry to produce both an uncured Melton Mowbray and a cured pork pie. You'll also learn how to make traditional steak and kidney suet puddings and a Bellamy meat pie - a veal pie sold in the house of commons during the late 18thC.

Have a go a sausage making with two of our forgotten classics - the Oxford and Cambridge sausages.

Pam Thompson Charcutier Ltd. Humble by Nature

Pam has been teaching butchery since 2007 and cheese making since 2011. She's Technical Manager at Charcutier Ltd., a small, family run speciality meats business based on-farm in the Gwendraeth Valley in West Wales.

What to bring and other essential info

This course runs from 10am until 4pm and includes a delicious farm lunch.

We'll provide all the ingredients and equipment for this course.

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