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 20th Mar 2020 10:15am 1 Space Left
- Fri 02nd Oct 2020 10:15am Spaces Available
- Sat 03rd Oct 2020 10:15am Spaces Available
- Sun 26th Apr 2020 10:15am 2 Spaces Left
- Sat 13th Jun 2020 9:00am Spaces Available
- Sat 17th Oct 2020 9:00am Spaces Available
- Fri 03rd Jul 2020 10:15am Spaces Available