Pam will take you through a brief history of Southern European charcuterie and discuss its influence.
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.
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.
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.
The course will finish with tea and cake and the opportunity to ask any further questions.
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Pam Thompson has been in the Food Industry since 2002 and is experienced in nutritional analysis of food, product development…