hosted by Meat School by Cannon & Cannon
Everyone loves the smell of bacon, right? Have you thought about making your own?
Starting the day off by tucking into a bacon bap, this course celebrates all that is wonderful about British bacon. Learn which pig breeds produce the most intense flavours and which parts of the glorious pig turn into the tastiest of lardons. One of our finest curers, Hugo Jeffreys, will introduce you to the wonderful world of wet cure, dry cure & the delights of smoking all whilst you work on your own piece of collar, belly or loin.
You will taste different types of quality bacon. You'll learn how to break down a side of pork to make both back and belly bacon. You'll learn about both nitrate and nitrate-free curing. And you'll make and take home three different types of bacon.
The afternoon closes with a tasting of British cured meats and a beer to mark a successful 3.5 hours of bacon production.
All this means that both you and your fridge will be full and you will be happy.