Charcuterie Course

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

How a pig is made into sausages, ham, bacon and pates?

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
• Undertaking the art of making jarred pates

What you can expect.

•   A maximum of 8 people. David Lishmanwill teach you how to prepare pork for curiing and sausage making.
• Hands on pate and sausage making
• Hands on bacon curing.
• Tasters of the products and complimentary wine during the session
• A fun, educational and light hearted afternoon.

 You will take home.

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

Where and when?

• Lishman's at Bolton Abbey
• Starting time 12.30 for 1pm
• Finish approximately 5.30pm

Special Price

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