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Christmas Curing and Smoking

Christmas Curing and Smoking

£245.00 Inclusive

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1 day
Adult
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10:00 - 17:00

Overview

Whether you’re eager to learn charcuterie for small Christmas treats or ready to tackle bigger culinary projects, our one-day curing and smoking course will equip you with the knowledge and confidence to transform your cooking. Discover effective ways to preserve meat using the art of curing and smoking, enhancing their versatility and infusing them with incredible festive flavours. Plus, you’ll gather ideas for your next charcuterie board!

Your tutor, Steve Williams, is the founder of Good Game, one of the UK’s most respected artisan charcuterie businesses, renowned for its commitment to fine provenance and pioneering charcuterie without the use of nitrates.

Make yourself at home

You will meet your host and start the day with tea, coffee and a treat fresh from the kitchen.

SESSION ONE

Your lessons will begin with preparing the meat for the day. Over the course of the day we’ll tackle a turkey crown, stuffed turkey legs, sausage meat, pork belly and loin, a whole leg and beef brisket.

SESSION TWO

Next we’ll look at dry cures and a wet cure - the benefits of each type and when to use them. We’ll be curing the bacon, brisket, turkey crown and leg and slow cooking the hocks.

LUNCH

You’ll sit down to a lunch of local, seasonal produce, prepared by the River Cottage chefs. Naturally, the meal will feature a cured and smoked element.

SESSION THREE

After lunch we’ll look at the next stages: Removing from cure and preparing to hang. We’ll also cover cold smoking to create delicious ham and bacon.

SESSION FOUR

To end of the day we’ll use the ham hock to create a decadent terrine and put together an enviable charcuterie platter.

DEPARTURE

At the end of the day there will be time to chat to your fellow scholars and the River Cottage team, before heading back up to the car park for 5pm.

Highlights

  • Turn pork belly into streaky bacon.
  • Create salt beef from beef brisket.
  • Learn how to make Christmas ham.
  • Transform pork loin into back bacon.
  • Make a decadent ham hock terrine.
  • Discover how to impress with a delicious turkey crown.
Artisanal SkillsChristmasMeat CoursesRiver Cottage Courses
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10:00 - 17:00
|
from £245.00

Proudly Accredited & Award-Winning

Proud to hold the ICSA Centre of Excellence award, we uphold the highest standards in culinary education.

Overview

Whether you’re eager to learn charcuterie for small Christmas treats or ready to tackle bigger culinary projects, our one-day curing and smoking course will equip you with the knowledge and confidence to transform your cooking. Discover effective ways to preserve meat using the art of curing and smoking, enhancing their versatility and infusing them with incredible festive flavours. Plus, you’ll gather ideas for your next charcuterie board!

Your tutor, Steve Williams, is the founder of Good Game, one of the UK’s most respected artisan charcuterie businesses, renowned for its commitment to fine provenance and pioneering charcuterie without the use of nitrates.

Make yourself at home

You will meet your host and start the day with tea, coffee and a treat fresh from the kitchen.

SESSION ONE

Your lessons will begin with preparing the meat for the day. Over the course of the day we’ll tackle a turkey crown, stuffed turkey legs, sausage meat, pork belly and loin, a whole leg and beef brisket.

SESSION TWO

Next we’ll look at dry cures and a wet cure - the benefits of each type and when to use them. We’ll be curing the bacon, brisket, turkey crown and leg and slow cooking the hocks.

LUNCH

You’ll sit down to a lunch of local, seasonal produce, prepared by the River Cottage chefs. Naturally, the meal will feature a cured and smoked element.

SESSION THREE

After lunch we’ll look at the next stages: Removing from cure and preparing to hang. We’ll also cover cold smoking to create delicious ham and bacon.

SESSION FOUR

To end of the day we’ll use the ham hock to create a decadent terrine and put together an enviable charcuterie platter.

DEPARTURE

At the end of the day there will be time to chat to your fellow scholars and the River Cottage team, before heading back up to the car park for 5pm.

Highlights

  • Turn pork belly into streaky bacon.
  • Create salt beef from beef brisket.
  • Learn how to make Christmas ham.
  • Transform pork loin into back bacon.
  • Make a decadent ham hock terrine.
  • Discover how to impress with a delicious turkey crown.
Artisanal SkillsChristmasMeat CoursesRiver Cottage Courses
Can’t find the right date? Click here to receive an alert
when new dates are released for this event.

Reviews (4)

5 / 5 (4 ratings)
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  1. Jeanette
    –

    Great food and all fresh and local, fabulous staff, we picked up plenty of tips

  2. Diana
    –

    “Our chef teacher was enthusiastic, friendly and very helpful and informed. I love cooking and I really enjoyed myself. However long you’ve been cooking you can always learn new things and the dishes we made were all delicious.”

  3. Zoe
    –

    Well organised, relaxed, great environment to learn – I enjoyed the course and it was inspiring too!

  4. George
    –

    Brilliant chef for the day, it was amazing thankyou, and really appreciate the hard work and effort that must go on behind the scenes everyday to organise all you do, as well as to do the day itself thankyou.