A cosy cottage for couples or families to enjoy the farm
Graham will talk you through the theory of curing, where to source your ingredients and the variety of techniques.
This is a delicious and forgotten treasure using the shoulder of pork and putting it into a sweet cure. The picnic ham was once a Christmas tradition, now extremely rare. You will be adorning your festive table with something unique and delicious.
Whether it’s devils on horseback, basting the bird, a breakfast bounty or something to put in the stuffing, you have to have some nice bacon at Christmas. Why buy it when you can make a lovely festive dry cure pork belly for all your festive culinary needs.
We’ll finish the day with a cup of tea, some well deserved treats and the opportunity to ask any further questions.
Make sure your Christmas tastes even better this year with this special curing course. The Christmas ham is just as important as turkey and you’ll make your own to take home and enjoy on Boxing Day.
You’ll also learn how to cure your own bacon. Perfect for breakfast on Christmas morning or as a delicious wrapping for your goose or turkey.
These tips and techniques won’t just be for Christmas – they’ll keep giving all year round.
Graham is a Master Charcutier and founder of Native Breeds.
This course will run from 9.30am - 1pm. We’ll provide all the ingredients and you’ll take your delicious Christmas ham and bacon home, they’ll be ready to eat on Christmas day.
Once again another fantastic course, great fun and given me the confidence to have a go.