A cosy cottage for couples or families to enjoy the farm
Graham will talk you through a brief overview of French charcuterie and discuss its influence.
The first recipe you’ll make is a delicious Boudin Noir. A smooth set black pudding used as a cooking ingredient or as a dish in its own right.
A classic French coarse country pate.
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.
Cured duck breast or "Magret" is made all over France. If you have never made a cured, ready to eat meat before this is dead simple, delicious and simple to do.
We’ll finish the day with a cup of tea, some well deserved treats and the opportunity to ask any further questions.
Join us for all three Home Charcutier courses and receive a 10% discount off the total price of these courses.
This discount will be applied automatically at the checkout.
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.
Our Home Charcuterie series is always popular. In this course Humble by Nature’s charcuterie expert Graham Waddington will help you discover the secrets of some classic French dishes. This course focuses on the traditional delights of French charcuterie – pâté, cured duck magret and black pudding. You will learn how to create a really stunning pâté and black pudding with a little work and a lot of love.
The Charcutier was traditionally a pork specialist who authenticated the origins of ‘nose to tail’ eating. You’ll celebrate this ethos, using all the thrifty cuts of the pig as well as embracing the delights of duck, rabbit and that all time love-or-hate ingredient, offal.
Graham is the master charcutier and founder of Native Breeds.
We’ll provide all the ingredients and you’ll get to take your delicious creations home at the end of the day.
What a fantastic day, and delicious treats to take home!
Never has working with entrails been so much fun!
Yet another wonderful day - as always we have learnt so much and been fed well.