By: Sarah    Date: 02/06/17


By: Sarah Date: 02/06/17 Category: Events

Our much anticipated first butchery workshop of 2017 was due to take place on 3rd February 2017, but due to unforeseen circumstances has been rescheduled to Friday 17th February, from 6.30pm – approx 9pm. Participants will learn the art of bacon curing from start to finish under the guidance of our expert butchers Simon and Peter. Our group size is limited to only 8 people to ensure students receive all the attention they need.

First of all participants will learn how to bone a pork loin and pork belly, as it is loin that makes back bacon and belly makes streaky bacon.

Next for the curing part, you will have the choice of either plain, smoked or both.

Finally the bacon will be vacuum packed with the cure and will stay at the Farm Shop to cure for 8-10 days. Then you just need to pick it up!

Participants will also get to take away bacon ribs -a by-product of bacon making- on the day, with a recipe for your supper.

The class is £50 per person and you can secure your place by calling Lorna on 01244 784124, or email Payment will be taken in advance for the workshop.