Enjoy a tea or coffee while Pam introduces British Charcuterie and the recipes you'll be making today.
Pam will demonstrate a London Cure, Lincolnshire Chine and the original method for Wiltshire brine curing.
Learn how to make delicious hand-raised pork pies using hot crust pastry.
Make two classic British sausage recipes - the Oxford and the Cambridge.
The course will finish with with tea and cake and the opportunity to ask any further questions.