05/06/2026
Looking for an excuse to escape to the Wild West for a weekend?!
We have a fantastic 3 day in-depth pork charcuterie workshop coming up with Wickedfood Earth Farm from 8th - 10th August
Day one – Brining for salt pork, ham, and more
How to break down a pig for brined pork – hands-on demonstration of how to break down a pig carcass and the different brining cuts;
The brine – An introduction to the wonderful world of brining meat and wet curing hams. We’ll introduce you to different brining mixes for various cuts of pork to make salt pork, shoulder hams, gammon, hot smoked belly bacon, kassler style smoked loin, and crispy pork knuckles;
Hot smoking – how hot smoking works, smoking times and how to build a simple hot smoker at home;
Gammon cooking methods – stove top and oven methods of how to cook the perfect juicy gammon.
Day two – Pork butchery and Whole muscle curing
The science and theory of whole muscle dry curing – extensive notes and explanation of exactly how the process works including the use of different salts and drying techniques.
How to break down a pig for charcuterie – hands-on demonstration of how to break down a pig carcass and the different charcuterie cuts for dry curing;
Whole Muscle Dry Curing – the basics of dry curing and aging for pancetta, bacon and coppa;
Day three – Making of Sausage and Salami
The science and theory of making wet and dry sausage – extensive notes and explanation of exactly how the process works including salting, spicing, cultures, grinding, filling and drying.
The basics of making 2 perfect pork sausages – classic breakfast pork, Italian style pork;
Meat fermentation and how to make a basic pork salami – how spices and preservatives work, and grinding, stuffing and drying a classic salami.
An introduction to the wonderful world of charcuterie. This hands-on 3 full day workshop, includes, extensive notes, all ingredients and lunch on all 3 days. We will introduce you to the basics of the 3 main arts of meat curing – Brining or wet curing, whole muscle dry curing, and how to make 2 cl...
