This Sausage and Salami Making Course is a hands on course for up to 6 people. Starting with the basics of sausage making – you will discover how to mince and mix our rare-breed pork with different ingredients to get a variety of sausages. This will include a specific salami or chorizo sausage that includes a starter culture.

You will then stuff, tie and hang your sausages using natural skins.

Our butcher, Gavin will then demonstrate how to dry cure pork belly to make your own bacon.  Finally you will devise a brine to turn pork leg into gammon.

Meanwhile you can learn about nitrates, air-drying, smoking and cultures in the preserving process – and how you can achieve different tastes with differing techniques.

At the end of the course, you get to take home your own salami or chorizo to age, as well as a pack of bacon and sausages that you helped to make.