What you'll learn



  • Introduction

    Pam 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?

Testimonials..

  • Once again another fantastic course, great fun and given me the confidence to have a go.

    Sarah

Availability


Date
Spaces
Price
Qty
Sat 24th November 2018 12 £75.00*  

* price includes taxes


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…

Your Course in pictures

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