Due to numerous requests from past course participants we are now offering an advanced curing course. This course is really hands on and you will work your own half a pig, turning it into prosciutto, coppa, pancetta, bacon, sausages, salami and chorizo, guanciale and cured fillets. Our famous lunch is also included and if you are lucky some of my “dad jokes”.
It’s not for the faint hearted or the observers but rather the enthusiast who would like to hone and perfect their curing skills and techniques. We only take 3 or 4 guests at a time so that we can spend more time assisting you.
The only prerequisite to attend this course is having completed the one day or weekend course that we offer.
The first advanced course is on the 6th September. Email me on firstname.lastname@example.org to book your space.