A real foodie, Salami Wrangler, pig rearer, charcuterie maker, forager, hunter, sloe gin maker, wood fired oven baker, smoker of foods, and a lover of all things Italian, Barry is obsessed with food. more about this host
Salami Making & Meat Curing - 'Curing a Pig in a Day'
'Curing a Pig in a Day'
The ultimate day for real foodies at CURED, the award winning ‘British School of Charcuterie’. A ‘hands on’ day covering all aspects of meat curing and salami making, curing a pig 'nose to tail' in a day.
You will cover:
Butchery for curing - breaking down the entire pig into primal cuts, Shoulder, Loin & Belly, and Leg, preparing whole muscles for curing.
Salami Making - general principals, cutting, casings, seasoning, mixing, stuffing, fermentation and maturing, making the following:
Whole Muscle Curing - making Prosciutto crudo (Parma style cured ham), Pancetta, Capocollo and Lonza Salame Finocchiona
Salami making - including: Calabrese, Finocchiona, Milanese and ‘Nduja (hot spicy spreadable salami)
LUNCH and refreshments will be provided