Salting & Curing

2020 - Practiculture - Curing (2).jpg
2020 - Practiculture - Curing (2).jpg

Salting & Curing

125.00

Wednesday 13th May, 6:30 pm to 9:30 pm
Dave Cann, CLEAVER Salumi Cabinets

Hands-on class based on the principals of making and curing salumi and whole muscle pork cuts.

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As the founder of CLEAVER Salumi Cabinets and the curator of our huge range of salts and spices at String & Salt, Dave knows a thing or two about the art of curing meat with salt.  In this hands-on class you will learn the principals of making and curing salami, bresaola, coppacolla, pancetta and gravlax. The class will cover choosing the right cuts, seasoning and creating the right environment 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 curing 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. You'll even get to make your our salami and gravlax to take home and show off to your friends and family.