A cosy cottage for couples or families to enjoy the farm
Graham will take you through a brief history of Southern European charcuterie and discuss its influence.
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.
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.
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.
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.
We'll finish the day with a cup of tea, some well deserved treats and the opportunity to ask any further questions.
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.
We’ll provide all the ingredients and you’ll get to take your delicious creations home at the end of the day.