Spanish & Italian Charcuterie
Spanish & Italian Charcuterie
Learn how to make chorizo, salcicce fresco, cotechino and pancetta on this Spanish & Italian Charcuterie course.
This course focuses on charcuterie from Spain and Italy and you’ll make common culinary delights that will give your cooking a delicious taste of Southern Europe.
We strongly associate this region with hot summer sun, basking on beaches and indulging in meaty snacky delights found within cafe culture. This course certainly satisfies some of these sunny reminiscences. You’ll also discover some great winter warmers, including preparation and cooking of porcetta.
What you'll learn
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An introduction to Spanish and Italian Charcuterie
Pam will take you through a brief history of Southern European charcuterie and discuss its influence.
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Italian Sausage - Salsicce Fresco
Making Italian sausage is a must. A show stopper at dinner parties and a great alernative to the carbonised British banger at a BBQ. Easy to make and lovely to eat, Italian salsicce is an incredible sausage tradition.
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Pancetta Bacon
An amazing cooking ingredient for a multitude of everyday recipes in the home. Learn how to cure and mature a belly of pork and turn it into authentic pancetta.
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Chorizo
Now a household favourite, produce your own beautiful Spanish paprika sausages, take them home and use the in those incredible Spanish dishes that have made this sausage so famous.
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Q&A
The course will finish with tea and cake and the opportunity to ask any further questions.
Availability
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The Essentials
Spanish & Italian Charcuterie will run from 10am until 4pm and includes a delicious farm lunch.
We’ll provide all the ingredients and equipment for this course.
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…