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.

Date to be confirmed

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…

Your Course in pictures

Best course to do next...

Cooking on a Wood-Fired Oven

Other courses you might like...

Spanish & Italian Charcuterie