Interested in the new wave of British charcuterie? Find yourself at work dreaming of air-dried sausage? Then this course is definitely for you.
Whether you’re a beginner of a professional, we’ll take you through the many steps needed to make your own fermented and air-dried, large-format salami.
From pork to butchery, mincing, filling, fermenting and drying, this in-depth course will make you a true salami master.
Throughout the session there’ll be ample tea and we’ll finish off with one of our famous bacon sandwiches to fill your belly.
You'll walk away…