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A Day of Meat Curing and Smoking

A Day of Meat Curing and Smoking

Tuesday 21 September 2010 - without Hugh

£175.00
[in stock]
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Sunday 26 September 2010 - without Hugh

£175.00
[3 tickets left]
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Tuesday 2 November 2010 - without Hugh

£175.00
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Monday 22 November 2010 - without Hugh

£175.00
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Sunday 9 January 2011 - without Hugh

£175.00
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Friday 11 February 2011 - without Hugh

£175.00
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Sunday 20 February 2011 - without Hugh

£175.00
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Thursday 14 April 2011 - without Hugh

£175.00
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Tuesday 19 April 2011 - without Hugh

£175.00
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Tuesday 28 June 2011 - without Hugh

£175.00
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Join Ray Smith and the River Cottage team for an insight into the artisan craft of curing and smoking meat. Whether you rear your own animals or are just keen to turn a slab of good local belly pork into your own bacon, you will learn all the basic techniques of curing and smoking - along with the basic butchery skills for preparing the meats in question.

The day will begin with traditional dry curing: Ray and the team will take the middle of an organic pig and show you how to transform it into traditional cuts of pancetta-style streaky and back bacon. They will go on to demonstrate the necessary preparation and salting of a whole a leg of pork, for a prosciutto-style, air-dried ham.

Also covered will be brine curing; including how to prepare a whole gammon for boiling and baking as a glazed ham. And as an alternative to pork, we will explain how to brine cure a brisket or foreflank of beef to make classic salt beef.


During the day, you will taste a variety of our home-cured meats. Your two course buffet lunch - prepared by the River Cottage kitchen team - will feature ingredients such as salt beef or a baked River Cottage ham, as well as a selection of other cured meats.

The afternoon will be focused on hot and cold smoking, including ideas for how to build your own hot and cold smokers at home. Ray and the team will prepare various cuts of meat to smoke, including pastrami and liver sausage.

This course will give you the skills and confidence to make your own versions of some delicious cured meats. You will be also given free access to our Online Pig and Pork course, containing all the skills needed to cure and smoke your meat at home. With patience and a little practise, there is no reason why your own home-made products cannot rival the best in the world!

Ray worked closely with Hugh on the  River Cottage Meat Book and is now a regular teacher at River Cottage HQ. 

This event is demonstration based. Practical participation is not required, although volunteers are encouraged to take part in the demonstrations during the day.

Maximum number of guests: 30

Seasonality: All year

Location: This course is run from River Cottage HQ on the Dorset/Devon border. Full address details for RCHQ will be provided once you have booked.

Wine/drink: We are a licensed venue. We also have a Bring Your Own policy and we do not charge corkage. We have a wide selection of the finest organic wines. We will be serving organic cordial and iced water from our own well.

Accommodation: If you need local accommodation, please click here for a list of hotels and bed & breakfasts, recommended to us by our guests (the accommodation list will be automatically emailed to you once you have booked). We dont have camping facilities ourselves, but for information on local campsites and self-catering accommodation, you can call the Lyme Regis Tourist Information Centre on 01297 442 138 , Axminster Tourist Information Centre on01297 34386, or Seaton Tourist Information Centre on01297 21660, any of whom will be happy to help.

Age: This course is suitable for those over 12yrs of age: under 16s must be accompanied by an adult. We keep to these guidelines for the safety, comfort and enjoyment of all our guests.

Time: 10.00am - 5.00pm.

Hugh does not attend this course

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