IRISH SCHOOL OF CHARCUTERIE

INTENSIVE PRACTICAL INTRODUCTION

CHARCUTERIE WHOLE MUSCLE CURING & COLD SMOKING

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

One Day intensive introductory course guaranteed to be instructive as we explore and breakdown every part of the pig, includes brining and curing whole muscle for charcuterie 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 required for charcuterie 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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Charcuterie Primal Cuts are Completely Different to Pork Primal Cuts

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

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