Pam will talk you through the theory of curing, where to source your ingredients and the variety of techniques.
This is a delicious and forgotten treasure, using the shoulder of pork and putting it into a sweet cure. The picnic ham was once a Christmas tradition, now extremely rare.
Whether it’s devils on horseback, basting the bird, a breakfast bounty or something to put in the stuffing, you have to have some nice bacon at Christmas. Why buy it when you can make a lovely festive dry cure pork belly for all your festive culinary needs?
Once again another fantastic course, great fun and given me the confidence to have a go.
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Pam Thompson has been in the Food Industry since 2002 and is experienced in nutritional analysis of food, product development…