Charcuterie

Have you ever wondered which cuts of meat make the processed food you buy?

How a pig is made into sausages, ham or bacon?

What the farmers and peasants of France, Italy, and Spain did with the pigs they had fattened up and how the ate so well during the winter months without fridges and freezers to store the meat in?

This is a class that may interest you............

What you will learn:

• The various cuts from the pig.
• How to cut a pig into the various pieces
• How to make sausages
• The mysteries behind curing bacon and ham

What you can expect:

A maximum of 16 people. David Lishman will teach you how to prepare pork for curing and sausage making.
Hands on sausage making
Hands on bacon curing.
Tasters of the products and complimentary wine during the session
A fun, educational and light hearted evening.
 

You will take home:

Sausages and bacon which you have made, valued at approx £30
A booklet of recipes and tips of how to prepare pork

Where and when?

The Vaults, Stockeld Road, Ilkley, LS29 9HD maps.google.co.uk/maps 

 Special Price

£125 per person. Book a second place for a friend on the same course for £100