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Meat Curing and Smoking

from £240.00

Meat lovers unite, our meat curing course offers up a day of honing your artisan curing and smoking skills at the River Cottage Cookery School.

Whether you rear your own animals or just want the pleasure of frying your own bacon, our practical one-day Meat Curing and Smoking course will give you the confidence and know-how to create truly great, flavoursome ingredients, such as salt beef, salami and hot smoked fish.

You will learn basic butchery skills and the key techniques for curing and smoking, with plenty to taste and try along the way. The smoking and curing course is set against the stunning backdrop of River Cottage HQ where you’ll also enjoy your two-course lunch and have the chance to explore River Cottage HQ. Still in search of the perfect cure?

Read more about smoking and curing the River Cottage way.

"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, Olive magazine.

If you are looking for a Meat Curing and Smoking day in November or December, why not try our Christmas Christmas Curing and Smoking day?

  • Meat Curing and Smoking

    We had a fantastic day at River Cottage learning about smoking and curing all kinds of meat and fish. Steve Lamb was a fantastic host that inspired us to go home and build our own smoker. I would highly recommend this course for beginners and meat enthusiasts alike.

    Andrea Attended 13 October 2018

    5.0 out of 5

Your day

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.

  • 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.

  • Session two

    Next we’ll demonstrate how to prepare and salt a whole a leg of pork, for prosciutto-style, air-dried ham as well as making salami.

  • Session three

    We will also cover brine curing, including how to prepare a whole gammon, and as an alternative to pork you’ll learn how to make classic salt beef, pastrami or bresaola.

  • Lunch

    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 River Cottage ham.

  • 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.

  • Departure

    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.

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All prices include VAT.

Further information...

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.

Stay in our famous Farmhouse, click here. For other local accommodation click here.

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