Quite literally the foundations to all great cured meat. If you don’t have fantastic meat then it won’t translate into wonderful cured meat.
Starting the day off with a tasting of the best of British cured meat, learn how to break down a pig carcass into cuts that you can easily turn into a vast array of salamis, saucissons and legs of ham. All this will done under the expert, and at times comical, guidance of Andrew Sharp. During the course of the day he will expand your knowledge of meat animals, carcass structure and hone your knife and knot skills to boot all whilst you bone out a shoulder of pork.
All products made on the day will be available to take home.