Ross welcomes you into his new Smokery along a cobbled mews in Streatham, London. From pig to bacon, Ross is connected with the meat from start to finish, sourcing from local farms.
Throughout the session you'll learn all about the basic cuts of meat used in bacon making and get to grips with a range of introductory butchery techniques that they typically use on their wonderfully sourced native breed meat. This is definitely a hands-on course where there’s more doing than talking.
The lesson concludes with plenty of rounds of bacon sandwiches. You'll walk away with…