Along with the key topics outlined above, selecting the right pork is fundamental to creating a great end product, learn about each ingredient and why they are used. A big mistake you could make is not having the knowledge of what ingredients you’re adding and why you’re adding them. We can teach you.
The course is fun and extremely informative. Whilst you can find some of this information on the internet, via YouTube or in books, you still need to know which information is safe and what is not. There’s nothing like getting hands on to hone your skills or just learn a new one!
You’ll get hands on experience mixing the meat to achieve the correct bind, stuffing into natural casings and stringing techniques.
The above topics are the fundamentals to making a successful salami. There is a lot of skill and science to this process which we will teach you. Once your salami has fermented and finished maturing (approximately 6 weeks) it will be delivered to you.
By the end of the course you will have enough knowledge to carry out this craft by yourself, confidence to develop your own salami recipes and understand the principles you were taught to make the product not only safe and tasty.
Refreshments are provided. The course will end with a Q&A session and the duration of the one day workshop will be between 3 – 4 hours. If you have any questions please get in touch with us via our Contact Us page.
Having achieved ‘Charcuterie Product of the Year 2021 we know about techniques, process and most of all flavour. The art of science, flavour and knowledge all come together.