Pork Curing Course
Learn the basics of curing pork the staple of the traditional Farmhouse. Cure bacon the traditional way or add exciting flavours for a modern take.
Add herbs and spices to traditional pancetta to produce a unique artisan product
We guarantee you will not want to buy bacon from the supermarket after tasting your own!
The 1 day pork curing course covers:
Wet & Dry cures for bacon and gammons
Nitrites & Nitrates
Starter cultures
Curing ratios
Mixing herbs and spices to create particular tastes.
Introduction to Creating salami and chorizo and pancetta
Humidity & temperatures for drying
Go home inspired to create your own gammons, bacons, chorizo and salami sausages
Course includes lunch & all ingredients
Course Dates
Course Timetable
| 9:50 AM | Meet in the Farmhouse Kitchen |
| 10:00 AM | Curing secrets for amazing bacon |
| 1:00 PM | Lunch |
| 2:00 PM | Creating salami & chorizo |
| 4:00 PM | Finish |
What To Bring
"Great location for a family holiday!"
We came for two weeks at the end of August. Mixed weather but it didn't knock our spirits! Managed to get three good days on the beach and plenty to do in the area on the wet days. Wonderful farm. Rob and Fiona have a great business here and with exciting plans for the future I wish them all the best, I'm sure they will make a huge success of it. Lovely cottages, a very peaceful place to be in the evening, all the ingredients for settling down in front of the tele with a glass of wine!-
"Great location for a family holiday!"
We came for two weeks at the end of August. Mixed weather but it didn't knock our spirits! Managed to get three good days on the beach and plenty to do in the area on the wet days. Wonderful farm. Rob and Fiona have a great business here and with exciting plans for the future I wish them all the best, I'm sure they will make a huge success of it. Lovely cottages, a very peaceful place to be in the evening, all the ingredients for settling down in front of the tele with a glass of wine!