Home Charcutier Inspired by Britain course at Kate Humble's Farm Humble by Nature
Bacon curing on the Home Charcuterie course at Kate Humble's Farm Humble By Nature Graham Waddington teaching the Home Charcuterie course at Kate Humble's Farm Humble By Nature Enjoying lunch on the Home Charcutier course at Kate Humble's Farm Humble by Nature

Course Agenda

9:45
Arrive for tea, coffee and a tasty bite to start the day
10:00
Time to don your apron & roll up your sleeves.

Graham will talk you through a brief overview of British charcuterie and discuss its influence.

10:30
How to make a hand raised pie
12:00
A traditional British sausage
13:00
Lunch

We’ll eat a delicious home-made lunch, including charcuterie from Native Breeds. Share recipe ideas, get to know your fellow course members and enjoy some great local food.

15:00
Making your own dry cured ham and bacon
16:30
Course closes

We’ll finish the day with a cup of tea, some well deserved treats and the opportunity to ask any further questions.

Home Charcutier: Inspired by Britain

Course dates are yet to be confirmed but you can register your interest now by submitting our online enquiry form. As soon as dates are released we will be sure to notify you.

Join Humble by Nature’s charcuterie expert Graham Waddington in the ever popular ‘Home Charcutier’ series. This course focuses on the traditional fare of British charcuterie – bacon, ham, bangers and pies. Graham will show you how the British have taken classic charcuterie to make signature national dishes.

You’ll learn about home curing, making superb bacon and ham and conquering the skill of producing a traditional raised pie. Let’s not forget that virtually every county in Britain had their own sausage recipe too. We will be reviving one or two of the best. Whilst good bacon and ham are readily available in the shops, nothing can beat having the skills to make your own at home.

Graham is the master charcutier and founder of Native Breeds.

Graham Waddington Course Tutor in Charcuterie at Humble by Nature

Graham owns and co-runs Native Breeds, a small artisan charcuterie in Gloucestershire. He is one of the few specialists in Britain who are expert in the curing, fermenting and air-drying of meat.

What to bring and other essential info

We’ll provide all the ingredients and you’ll get to take your delicious creations home at the end of the day.

Reviews & Tweets about this course

What a brilliant day! We've learnt such a lot and had a really enjoyable day!

Eleanor & Terry
 

Excellent course - great being able to take home the bacon!

Chris
 

Fantastic day, learnt loads and very inspirational. Can't wait to go and start making some at home.

Sue
 

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