Curing and Smoking Day
Select date and time
Location
Empire Farm
Empire Farm Butchery School Throop Road Templecombe BA8 0HR United KingdomRefund Policy
Description
What you will learn
Mention cured meats, and most people immediately think of bacon and ham. However, on this popular beginner’s course you will be taught how to prepare a wide range of cured fish and meats.
During the day, we will teach you about salt, preservatives, the use of dry and wet cures and how they can be used to products such as cured salmon, bacon and pancetta, gammon, coppa, air dried ham, bresaola, pastrami, and biltong.
Part of the day is spent looking at hot and cold smoking, both of which will be demonstrated. We look at the range of the smokers that are available on the market and how you could make your own one. We also discuss the selection of wood and how each wood imparts a different flavour to meat and fish. Lunch, of course, features some cured and smoked foods. The day includes a mix of demonstration and hands-on activities and, as on all our courses, you get to take home some of the wonderful foods you have produced during the day.
This is a fascinating day that is bound to make you want to rush home and try curing meat for yourself. Read about previous courses in our farm blog.
We have a special Xmas Curing and Smoking course in December detailed on a different page.
Administration
The numbers on these days are limited to 8 people so that everybody can see what is going on and ask questions.
Most of the day takes place in the butchery which is not heated so warm clothing and thick socks are needed! We provide protective clothing.
The price includes all tuition, course notes, light lunch and refreshments during the day.
Refund Policy
Our courses are held on specific dates and bookings are subject to the following cancellation / refund policy:
You may cancel your place up to 8 weeks before the date of the course without any penalty.
If you find you are unable to attend between 2 and 8 weeks prior to the course, we will transfer you to another course of the same value, or offer a voucher.
In the event of cancellation within 2 weeks of a course date, we are unable to transfer your booking but someone else may attend in your place. Please inform the office of the name of substitute attendee and any dietary requirements.
We recommend that you take out travel insurance when booking a course to cover you should you be unable to attend a course for whatever reason.
Organised by
With over 35 years butchery experience, David originally gained his craft from a third generation family master butcher in Sussex. Since those early days David honed his skills further and over the years has worked in butchers shops and farm shops as well as assisting smallholders, chefs and meat producers. Additionally, David is also an experienced beekeeper and produces his own honey most years.
His knack for explaining things in a real down to earth way has led him more recently to mentor young apprentices and he was also approached to be a butchery course assessor for an agricultural college. He joins Empire Farm as a tutor directly from a biodynamic and organic farm in Sussex which has been featured on BBC Countryfile. He has a passion for animal welfare and organically reared food and how this translates into the best quality produce for us all.