Salting & Curing: Game

2019 - Season 2 - Game.jpg
IMG_0592.jpeg
2019 - Season 2 - Game.jpg
IMG_0592.jpeg

Salting & Curing: Game

125.00

Tuesday 25th June, 6.30pm to 9.30pm
Trevor Perkins, Hogget Kitchen and Dave Cann, String & Salt

The hunter and the curer

Quantity:
Book an Experience

Game, excuse the idiom, is an entirely different beast. Far leaner than domestic pork but with oodles of rich umami flavour, wild caught game like venison and duck can make for spectacular charcuterie but need a little different treatment to achieve the best results.

Much loved local chef Trevor Perkins of Hogget Kitchen is renowned for his house-made charcuterie and terrines and is also a keen hunter and fisherman, so who better to guide you through the art of curing games meat.

In this hands-on class you will learn the principals of making and curing whole game cuts as well as salami from a variety of game meats and poultry. The class will cover choosing the right cuts, seasoning and creating the right environment to make the best tasting cured game. In class you will learn the tips for beautiful game salami, cure whole muscles and make duck prosciutto.

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.

This class is ideal for anyone with an interest in sustainable hunting or just a curiosity for something a little more exotic than your normal domestic meat varieties