IRISH SCHOOL OF CHARCUTERIE

PRACTICAL INTRODUCTION – NOSE to TAIL BOUCHERIE

BREAKDOWN, BRINING, DRY CURING & COLD SMOKING

PRESERVING LOST TRADITIONS at BLAIR HOUSE FARM CHARCUTERIE & WALKER'S BUTCHERS

One Day introductory course guaranteed to be instructive as we explore and breakdown every part of the pig, includes brining and dry curing whole muscle for bacon and cold smoking.

FULLY EQUIPPED AUDITORIUM

This course is essential for the real meat lover, chefs, food professionals and hobbyists, for, existing and aspiring artisan producers as well as complete newcomers to have an understanding of the types of pork and bacon to prepare at home or for your restaurant or business. The course has been designed to meet all levels of interest and experience.

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Spaces will fill fast for this comprehensive course, secure your place, book now.

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