What you'll learn

  • An introduction to Spanish and Italian Charcuterie

    Graham will take you through a brief history of Southern European charcuterie and discuss its influence.

  • 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.

  • 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.

  • 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.

  • Q&A

    The course will finish with tea and cake and the opportunity to ask any further questions.

Date to be confirmed

Your instructor for the day..

One of the UK's foremost charcuterie experts Graham Waddington’s charcuterie story starts in 2003 when he & wife Ruth decided…

Your Course in pictures

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