Charcuterie, Curing & Sausages (JUST 2 PLACES LEFT)

Moss Valley Fine Meats, award winning pig farmers and butchers, will take you on a journey where you will learn how to produce award winning charcuterie products using a range of stunning flavours.

During the day you will be taught the curing techniques to produce your own delicious tasting streaky bacon (ideal for adorning the Christmas turkey) along with how to cure your own flavoured ham joint.  This is a full days "hands on" charcuterie course introducing you to basic butchery techniques and how you can prepare your own delicious tasting charcuterie products at home. Students will get to take home their own sausages along with the cured meat they have produced on the day.

On the course you will be shown exactly what cuts and types of meats to use to create your own fantastic tasting artisan sausages and on this "hands" on charcuterie course you will learn the techniques of sausage making as well as producing your own artisan sausages to take home and enjoy.

These will include flavours such as;

• Plum & mulled wine
• Cranberry sauce, mulled wine and chestnut puree
• Stilton
• Sage, caramalised red onion

Course times 10.00 - 4:00

This course includes refreshments of tea & coffee and a light seasonal lunch.



All ingredients, equipment and recipes are provided by Hartingtons.