British Charcuterie at Humble by Nature Kate Humble's farm in Wales

Course Agenda

Arrive and welcome

Enjoy a tea or coffee while Pam introduces British Charcuterie and the recipes you'll be making today.

Traditional regional curing

Pam will demonstrate a London Cure, Lincolnshire Chine and the original method for Wiltshire brine curing.

Pie Making

Learn how to make delicious hand-raised pork pies using hot crust pastry.

Lunch time

Enjoy a delicious farm lunch.

Sausage Making

Make two classic British sausage recipes - the Oxford and the Cambridge. 

Course closes

The course will close with a cup of tea, slice of cake and an opportunity to ask any last questions.

British Charcuterie

Saturday 4th Aug 2018

The British Charcuterie course celebrates some of the great but forgotten regional charcuterie products of the British Isles.

Learn about traditional regional curing with a demonstration of the London Cure, Lincolnshire Chine and the original method for Wiltshire brine curing.

Pie making is a British charcuterie essential. You'll make hand raised pork pies using hot water crust/lard pastry to produce both an uncured Melton Mowbray and a cured pork pie. You'll also learn how to make traditional steak and kidney suet puddings and a Bellamy meat pie - a veal pie sold in the house of commons during the late 18thC.

Have a go a sausage making with two of our forgotten classics - the Oxford and Cambridge sausages.

Pam Thompson Charcutier Ltd. Humble by Nature

Pam has been teaching butchery since 2007 and cheese making since 2011. She's Technical Manager at Charcutier Ltd., a small, family run speciality meats business based on-farm in the Gwendraeth Valley in West Wales.

What to bring and other essential info

This course runs from 10am until 4pm and includes a delicious farm lunch.

We'll provide all the ingredients and equipment for this course.

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