Thursday 26th April, 6:30pm to 10pm Dave Cann, String + Salt
Llearn the principals of making and curing salami, copacolla and gravlax.
In this hands-on class you will learn the principals of making and curing salami, copacolla and gravlax. The class will cover choosing the right cuts of meat and fat, choosing the right casings, mincing and seasoning to make the best tasting cured meats and fish.
Dave will ensure you get the salt, meat and fat ratios correct as well as offering a little left of field inspiration for different flavours to ensure you will be confident to make your own cured meats at home.
This class will include a generous grazing table and refreshments , and of course plenty of handcrafted charcuterie to munch on to give you inspiration for your own homemade goodies in the future.