hosted by Meat School by Cannon & Cannon
Quite literally the foundations to all great cured meat. If you don’t have fantastic meat then it won’t translate into wonderful cured meat.
Starting the day off with a tasting of the best of British cured meat, learn how to break down a pig carcass into cuts required to make salamis, saucissons and legs of ham.
All this will done under the expert, and at times comical, guidance of Andrew Sharp. During the course of the day he will expand your knowledge of meat animals, carcass structure and hone your knife and knot skills to boot all whilst you bone out a shoulder of pork.
The session is based at our Borough Market HQ in Jubilee place. It begins at 14:30, ends at 18:00 and includes:
◦A demonstration of how to butcher a side of pork for the purposes of curing;
◦The passing on of a wealth of knowledge about farming, butchery and curing from Andrew Sharp to you;
◦guidance and practice of knife and knot skills;
◦recipes and materials for curing belly and jowls;
◦A tasting of brilliant British charcuterie and a beer at the end.