Home Charcutier Inspired by Southern Europe 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 take you through a brief history of Southern European charcuterie and discuss its influence.

10:30
Italian Sausage - Salsicce Fresco

Making Italian sausage is a must. A show stopper at dinner parties and a great alernative to the carbonised British banger at a BBQ. Easy to make and lovely to eat, Italian salsicce is an incredible sausage tradition.

12:00
Pancetta Bacon

An amazing cooking ingredient for a multitude of everyday recipes in the home. Learn how to cure and mature a belly of pork and turn it into authentic pancetta.

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
Chorizo

Now a household favourite, produce your own beautiful Spanish paprika sausages, take them home and use the in those incredible Spanish dishes that have made this sausage so famous.

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 multi-buy discount

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.

Home Charcutier: Inspired by Southern Europe

Date
Spaces
Cost
 
Saturday 8th Nov 2014
Last few
£115.00

What did the Romans do for us? Quite a lot actually. Rumour has it they brought curing to Britain, and the Italians and Spanish also make fantastic sausages. Join Humble by Nature’s charcuterie expert Graham Waddington and uncover the secrets to making this delicious food yourself. This course focuses on charcuterie from Southern Europe: chorizo, salcicce fresco, cotechino and pancetta.

Learn how to make common culinary delights such as chorizo, cured and matured sausages. We strongly associate this region with hot summer sun, basking on beaches and indulging in meaty snacky delights found within cafe culture. This course certainly satisfies some of these sunny reminiscences. You’ll also discover some great winter warmers, including preparation and cooking of porcetta.

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, having co-founded the awrd-winning Trealy Farm Charcuterie with James Swift.

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.

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