What you'll learn

  • Introduction to British Charcuterie

    Enjoy a tea or coffee while Pam introduces British Charcuterie and the recipes you'll be making today.

  • Traditional regional curing

    Pam will demonstrate a London Cure, Lincolnshire Chine and the original method for Wiltshire brine curing.

  • Pie Making

    Learn how to make delicious hand-raised pork pies using hot crust pastry.

  • Sausage Making

    Make two classic British sausage recipes - the Oxford and the Cambridge.

  • Q&A

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


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Your instructor for the day..

Pam Thompson has been in the Food Industry since 2002 and is experienced in nutritional analysis of food, product development…

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