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Introduction to Charcuterie (Foundation course)
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is an Italian-style spreadable salami that originates from Calabria
A fully-cured and fermented Spicy Merguez made from Welsh Lamb and Pork Belly
Workshops Select Your Date:September 19th 2026 it's pretty difficult to conveyIntroduction to Charcuterie (Foundation course) This one day workshop is an ideal foundation course, designed to provide practical knowledge of basic charcuterie making. The foundation course would also suit chefs and butchers who are looking to extend their current skills. No previous experience is necessary, just bring along your enthusiasm
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