"This course is about instilling confidence and it did that - it's only a matter of time before I'll be eating home-cured bacon" Gregor Shepherd, chief sub editor, Olive magazine, June 2011
"All in all we had a fantastic day and left River Cottage with some new found knowledge and some of the salamis we had made." British Family blog.
Join the River Cottage team for an insight into the artisan craft of curing and smoking meat. Whether you rear your own animals or are just keen to turn a slab of good local belly pork into your own bacon, you will learn all the basic techniques of curing and smoking - along with the basic butchery skills for preparing the meats in question. Keep me informed >
The day will begin with traditional dry curing: The team will take the middle of an organic pig and show you how to transform it into traditional cuts of pancetta-style streaky and back bacon. They will go on to demonstrate the necessary preparation and salting of a whole a leg of pork, for a prosciutto-style, air-dried ham.
Also covered will be brine curing; including how to prepare a whole gammon for boiling and baking as a glazed ham. And as an alternative to pork, we will explain how to brine cure a brisket or foreflank of beef to make classic salt beef.
During the day, you will taste a variety of our home-cured meats. Your delicious lunch - prepared by the River Cottage kitchen team - will feature ingredients such as salt beef or a baked River Cottage ham, as well as a selection of other cured meats.
The afternoon will be focused on hot and cold smoking, including ideas for how to build your own hot and cold smokers at home. The team will prepare various cuts of meat to smoke, including pastrami and liver sausage.
This course will give you the skills and confidence to make your own versions of some delicious cured meats. You will be also given free access to our Online Pig and Pork course, containing all the skills needed to cure and smoke your meat at home. With patience and a little practice, there is no reason why your own home-made products cannot rival the best in the world!
Find out more: Smoking and curing the River Cottage way >
This event is demonstration based. Practical participation is not required, although volunteers are encouraged to take part in the demonstrations during the day.
Seasonality: All year
Location: This course is run from River Cottage HQ on the Dorset/Devon border.
Wine/drink: We are a licensed venue. We have a wide selection of the finest organic wines.
Accommodation: If you need local accommodation please click here.
Age: This course is suitable for those over 12 years of age: under 16s must be accompanied by an adult. We keep to these guidelines for the safety, comfort and enjoyment of all our guests.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the school you are interested in, please call us on 01297 630302.
Time: 10.00am - 5.00pm.
Keep me informed