Salami Sessions: you make, you feast, we age, you enjoy!

"I recently attended a salami-making class, and it was an outstanding experience!

The class struck a perfect balance between informative insights into charcuterie making and hands-on preparation of chorizo from scratch."

The above review was written by Rosanna, one of our Smoke School students who attended our latest Salami Sessions last week.

Here is how this fun, 3-hour workshop plays out, resulting in your very own salamis landing on your doormat a little while after:

You Make - The core of the workshop introduces you to the perfect cuts, shows you the butchery techniques, the flavourings, and then you go ahead and try your hand at the mixing, the stuffing and the fermentation of your very own hand-made salamis.

You Feast - Once the salamis are made we lay on a large spread of London Smoke & Cure charcuterie and a selection of very local beers to go along with it (non-alcoholic beverages are also available).

We Age - Your salamis are moved to our temperature and humidity-controlled aging rooms where the final, and all important, stage of the salami-making process takes place. The salamis gradually dry over a period of around 6 weeks, intensifying the flavours and preserving the meat.

You Enjoy - We then post your perfectly aged salamis to you to scoff yourself or to enjoy with family and friends, wowing them with your new-found charcutier skills.

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