hosted by Meat School by Cannon & Cannon
Although an often overlooked form of curing, we here at Meat School can’t help ourselves when it comes to some warm toast and a slathering of Pâté.
‘Charcuterie’ and ‘Salumi’ aren’t just limited to things like cured and air dried sausages and hams. ‘Soft’ charcuterie is an important preservation technique, and we’d like people to learn how to widen their repertoire at home.
During the course of this class, brilliant East Anglian butcher and charcutier Lisa Scothern will teach you how to make, from scratch, ham hock terrine, pork rilletes, and Lincolnshire haslet. The hands-on session includes plenty of tasting, and you take what you make home.
Soft Charcuterie is held at our Borough Market HQ and runs from 09:30 to 13:00. It includes:
◦Advice and guidance on buying the best meat to make soft charcuterie with;
◦Demonstration and practical guidance on how to make:
◦ham hock terrine;
◦Plenty of hands-on work;
◦Charcuterie tasting and a beer at the end; and
◦You take home what you make.