What you'll learn

  • Introduction

    Graham will talk you through the theory of curing, where to source your ingredients and the variety of techniques.

  • Make a Picnic Ham

    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.

  • Cure your bacon

    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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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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