On this practical course you will learn to make a range of cured and smoked products such as bacon, pancetta, bresaola, prosciutto, guanciale, lardo, salami and pastrami as well as hot and cold smoking techniques for fish, poultry and game. Led by Steven Lamb this course will expand your knowledge of food and increase your culinary repertoire.
- Fri 02nd Oct 2020 10:15am Spaces Available
- Sat 03rd Oct 2020 10:15am Spaces Available
- Sun 24th Jan 2021 10:15am Spaces Available
- Sat 17th Oct 2020 9:00am Spaces Available