Join Sam Glover, purveyor of fine food and owner of Pork Ewe Deli, and Dave Cann, charcuterie king and founder of Cleaver Salumi Cabinets, in this hands-on intimate salami making masterclass. Dave will guide you through the principles of making and curing salami while teaching you how to craft your very own salami and fresh sausages.
The class will cover choosing the right cuts, seasoning and creating the right environment to make the best-tasting cured meats. Dave will ensure you get the salt, meat and fat ratios correct as well as offer a little left-of-field inspiration for different flavours to ensure you will be confidently curing at home. To finish Sam will share with you her favourite Pork Ewe cheese & charcuterie matches.
Inclusions:
Topics Covered: Introductory Butchery Meat & Fat Selection Salting, Fermentation & Curing Salami Making Salami & Fresh Sausage making Inclusion Fresh Sausages
Your own Salami – to be cured on-site at Pork Ewe and collected at a later date light refreshments