Soft Charcuterie

Demos & Talks | British | Cooking Demonstrations

Be the first to review

hosted by Meat School by Cannon & Cannon

Event Photo

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;

◦pork rillettes;

◦Lincolnshire haslet;

◦Plenty of hands-on work;

◦Charcuterie tasting and a beer at the end; and

◦You take home what you make.

Have a query about this event? Contact Meat School by Cannon & Cannon


No future dates currently in our calendar.

Want alerts about new dates for Soft Charcuterie?


Have you been to this event? Write a review here.

Are you a blogger? Have you attended this experience and blogged about it? Link your blog post to share your views with our growing foodie community!

We accept Visa, Mastercard, Maestro, Visa Electron, Visa Debit and Mastercard Debit cards.

Add your blog review of Soft Charcuterie

Copy and paste the html code below to your blog post about this experience. The Edible Experiences logo will show up in your blog post, wherever you have chosen to position it. We will automatically create a link to your blog post from this experience's listing page. We look forward to reading your post!

Edible Experiences