Curing and Smoking
A Hands-On Curing and Smoking Course at River Cottage
Unlock the secrets of charcuterie on this hands-on curing and smoking course at River Cottage. Ideal for beginners, this course will teach you how to make cured meats without needing expensive equipment. Whether you’re a smallholder with pigs or someone eager to create delicious and unique cured meats, this course is the perfect introduction.
Guided by charcuterie expert Connor Reed, you’ll learn essential salt-based curing techniques and both hot and cold smoking. With over 12 years of experience, including three years as a butcher in Paris, Connor is passionate about cured meat preparation. He even built our smoker at River Cottage, which you’ll see in action during the course.
No prior experience is necessary, but a basic understanding of pork butchery can enhance your learning experience. For more advanced curing techniques, consider pairing this course with our Pig in a Day course.
Want a detailed look at what you’ll be doing? Keep reading for a breakdown of the day’s schedule!
Highlights of Your Day
- Expert-led charcuterie course with Connor Reed, who has over 12 years of experience in curing and smoking.
- Learn key techniques like salt-based curing, hot smoking, and cold smoking.
- Make cured sausages (salami and chorizo), whole muscle charcuterie, ham, and bacon.
- Understand the essential role of salts and nitrates in the curing process.
- See the River Cottage smoker, built by your tutor, in action.
- Gain the confidence to create your own homemade charcuterie.
- Take home bacon to finish curing and enjoy later.
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
Begin the day learning about the start of your curing journey: how to source the best pigs and pork, the qualities different breeds, and an outline of butchery for charcuterie production. Next you’ll move on to curing salts, cures and (optional) nitrates as well as our recommendations for starting equipment.
SESSION TWO
You’ll create both a brine and a dry cure mix, and learn how these can be used in various recipes to make traditional ham, coppa, bacon, ham hocks and a River Cottage favourite, face bacon.
LUNCH
Tuck into a delicious lunch, prepared by our chefs, including tastings of River Cottage charcuterie
SESSION THREE
After lunch you will learn about fermented sausages like chorizo, salami and saucisson, as well as how to wash, wrap, tie and hang your products.
SESSION FOUR
To finish the day you’ll discover both hot and cold smoking techniques, and how these can be used for cheese fish and chicken as well as the pork products you’ll be familiar with.
DEPARTURE
Head up to the car park for 5pm with your own bacon to enjoy at home and the knowledge to begin you charcuterie journey.
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
Sorry, we’re afraid this course is not suitable for those with allergies or specific dietary requirements. However we do run courses that are gluten free, vegetarian and vegan friendly. Please get in touch if you have any questions or need further details.
