Christmas Curing and Smoking
Join our expert and author Steven Lamb and learn how to smoke and cure your own festive centrepieces and treats.
Whether you rear your own animals or just want to go the extra mile with your seasonal meals, our practical one-day Christmas Curing and Smoking course will give you the confidence and know-how to create flavoursome festive ingredients, such as glazed ham, pork and orange salami and beautiful smoked trout.
Under the guidance of meat expert and curing course tutor Steve Lamb, you’ll learn basic butchery skills and the key techniques for curing and smoking, with plenty to taste and try along the way. Set against the stunning backdrop of River Cottage HQ, you’ll have the chance to explore a wintry River Cottage HQ and enjoy a delicious seasonal lunch prepared by the River Cottage chefs.
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill at 9.30am and transported to River Cottage HQ by tractor and trailer (approx. a 5 minute journey).
Make yourself at home
You will meet your hosts and start the day with tea, coffee and treats fresh from the kitchen.
Practical session one
Your lessons will begin with traditional dry curing. We’ll take the middle of an organic pig and show you how to transform it into pancetta-style streaky and back bacon.
Practical session two
Next we’ll demonstrate how to prepare and salt a whole a leg of pork, for a prosciutto-style, air-dried ham and Christmassy pork and orange zest salami.
Practical session three
We will also cover brine curing, including how to prepare the all-important turkey and glazed gammon for Christmas. And as an alternative to pork, we will explain how to brine cure a brisket or fore-flank of beef to make classic salt beef.
You’ll sit down to a lunch of local, seasonal produce, prepared by the River Cottage chefs. Naturally, the meal will feature cured and smoked stars such as salt beef or a festive River Cottage baked ham.
Practical session four
The afternoon will focus on hot and cold smoking, and how to build your own smokers at home. You’ll learn how to fillet and prepare fish for smoking, as well as tasting some wonderfully smoked fish and meat for yourself – such as smoked trout, or hot smoked pork tenderloin.
At the end of the day there will be time to chat to your fellow scholars and the River Cottage team, before being whisked back up the hill by our tractor and trailer at 5pm.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
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 course you are interested in, please call us on 01297 630302.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018