Christmas Curing and Smoking
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.
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.
Your day
10:00 - 17:00
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.
Further Information
Directions
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
Licensed Venue
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
Accommodation
If you would like to stay at the heart of River Cottage, we offer overnight accommodation at River Cottage HQ in our beautiful 17th century farmhouse. We have three stylishly refurbished bedrooms for B&B plus the 2-bedroom Gardener’s Cottage. These get booked quickly so for more information go to rivercottage.net/stay to book. Alternatively, we have put together a list of our local accommodation which includes B&Bs, self-catering, hotels and camping.
Suitability
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Allergy Advice
We recommend that this course isn't suitable for those who do not eat meat. We have other courses that are suitable for vegans and vegetarian.
