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 or a professional, we’ll take you through the many steps needed to make your own fermented and air-dried 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 coffee and we’ll finish off with a most excellent section some of Britain’s finest charcuterie.
You'll walk away with all of the skills needed to make your own salami and once it has dried, your own salami will be posted to you.
Sessions take place at ourStreatham smokerystarting at 10.30am and 2pm and last approximately 2.5 - 3 hours.