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The Pig – The complete guide to charcuterie

September 7 @ 8:00 am - 5:30 pm

|Recurring Event (See all)

One event on October 12, 2019 at 8:00 am

One event on November 9, 2019 at 8:00 am


Join Tempus Co-Founder, Tom Whitaker for a full day of complete immersion into the world of charcuterie in one of the most in-depth courses of it’s kind in the UK, featuring all aspects of charcuterie including whole animal butchery, salami, fermentation and EQ curing

“take a 3 year old pig and take it from a butchered carcass to charcuterie there is high art and skill. If you are interested in charcuterie, take this course, throw yourself in and have a stimulating, enjoyable and frankly superb day” Brian Whitington

Head of Production, Tom Whitaker offers the chance to experience the complete charcuterie process at their purpose built production site and when they’re ready, your creations will be aged and sent out to you to share with friends and family

The Pig 

8.00 AM: Welcome and coffee, Tempus Bacon Sandwiches and site tour

8.30 AM: Whole pig butchery – anatomy, cuts and primary and secondary breakdown for salami and whole muscle charcuterie cuts

12.30 PM: Lunch of charcuterie platters, freshly baked bread and seasonal salads

1.15 PM: Processing individual cuts for Salami and whole muscles, weigh-out cures for individual processes

3.30 PM: complete salami process and curing whole muscles muscles

5.30 PM: closing drinks, casing demonstration and ageing discussion


September 7
8:00 am - 5:30 pm


pig in a day£235.00

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