What you'll learn

  • An introduction to Spanish and Italian Charcuterie

    Graham will take you through a brief history of Southern European charcuterie and discuss its influence.

  • 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.

  • 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.

  • 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.

  • Q&A

    The course will finish with tea and cake and the opportunity to ask any further questions.


Sun 26th April 2020 - £130.00   Sold Out

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Your instructor for the day..

Co-Founder of Native Breeds and one of the UK's foremost charcuterie experts Graham owns and co-runs Native Breeds, a small…

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