Cure your own Bacon
Thursday 1 March 2018 12:00 - 16:30
Dry-cure your own bacon to take home
The afternoon will start with a lunch of delicious dry-cured bacon sandwiches from Capreolus’ own smokehouse, before you learn the art of dry-curing your own. David will guide you through the techniques used to dry-cure, and at the end of the afternoon you’ll have your own bacon and the knowledge to continue at home.
No previous experience is required. This is a perfect course for those who would like to make bacon for the first time, or wish to learn the principles of curing.
David Richards is a partner at Capreolus Fine Foods, a multi-award winning, family owned English artisan charcuterie producer based in Rampisham, west Dorset. Quality and provenance are of the utmost importance to them and they source locally bred and reared free-range meat from traditional and rare breeds wherever possible, and seasonal wild meats from the west country. Capreolus’ curing of meat follows age-old traditional techniques combined with a flair and instinct for flavour.
Price: £75 pp includes all tuition, all ingredients (including the pork for making bacon), lunch and afternoon tea.
Times: Arrive from 12.00. The course will start at 12.30 with lunch and finish at 4.30pm with afternoon tea.
What to bring: Please bring your own apron.