What you'll learn



  • Ingredients

    Find out what Nitrates, Sulphites and Phosphates are and what they do. Discover how you can preserve with natural alternatives.

  • Curing

    How to make different types of bacon using wet and dry curing methods.

  • Sausages

    Learn new recipes for sausage making, including using plant botanicals.

  • Recipes

    Recipes, methods and processes will be from both Northern and Southern Europe.

Availability


Date
Spaces
Price
Qty
Sun 3rd November 2019 12 £185.00  

Your instructor for the day..



Steven Lamb is a linchpin of the whole River Cottage operation. He teaches on several courses at the Cookery School…


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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