location: Templecombe, SomersetMention cured meats, and most people immediately think of bacon and ham. However, on this popular beginner's course you will be taught how to prepare a wide range of cured fish and meats. Your tutor for the day is Marc Frederic, who learnt the art of Charcuterie in France. During the day, he will teach you about salt, preservatives, dry and wet cures and how they can be used to products such as pancetta, gammon, air dried ham, bresola, biltong, coppa and others. You will be shown special mixes of herbs and spices that you can use to create a particular taste. Part of the day is spent looking at hot and cold smoking. Lunch, of course, features some cured and smoked foods. The day includes a mix of demonstration and hands-on activities and you get to take home some of the wonderful foods you have produced during the day. This is a fascinating day that is bound to make you want to rush home and try curing meat for yourself. dates: see 'book online' below
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how to book: |
if you can't open
the booking form, you need Acrobat
Reader - it's free |
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arrive: |
around
9.30 for a 10am prompt start |
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depart: |
after
the course finishes at 5pm |
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directions: |
sent with booking confirmation |
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what
to bring: |
warm work
clothes; thick socks; pen and notebook |
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let
us know: |
if
you have any special needs |
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price: |
£120; £110 for second or subsequent people, or if you book 2 courses at this venue in the same weekend. Refundable up to two weeks prior to course (minus £30 admin fee) No refunds for cancellations within two weeks of course |
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lunch: |
light lunch and refreshments provided |
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car
sharing: |
visit
our car
sharing forum to offer or request a lift |
the venue is a 100-acre organic farm on the edge of the Blackmore Vale in Somerset