march, 2019

09mar9:30 am4:00 pmEvent OverCuring & Smoking With Steve Lamb

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Event Details

Come and spend a day on the farm getting to know all about pigs! It’s a great time of year to be on the farm as spring will be fast approaching and lambing season will be in full swing. We’re hosting a Feast in the evening as well, so you can make a real day of it (tickets are available here.)

We’ll be in the newly renovated Nancarrow Butchery & Larder for this workshop with expert Steve Lamb, from River Cottage. Steve shares similar values to the Nancarrow team and we love the approach he takes to curing and smoking meat and fish, without using any of the nasties that you’ll find in mass-produced, processed meat. Instead, Steve will take you through the simple and traditional craft of preserving meat and fish using two of the oldest ingredients known to us – salt and smoke.

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. This instructive course should inspire and give confidence to anyone who is looking to learn a new culinary craft in their own domestic kitchen. You’ll get to literally bring home the bacon as well, as you’ll receive some delicious bacon and chorizo to take away with you.

9.30am-4.30pm, Saturday 9th March
£150pp (limited to 8 people)

Course Outline (a very rough guide!):

Morning:

Arrive at 9.30 for a 10am start. The workshop will begin with traditional dry curing. We’ll take the middle of an organic pig and show you how to transform it into pancetta-style streaky and back bacon as well as curing cheeks to make guanciale. Next we’ll learn how to prepare a chorizo salami as well as making a liver pate.

Lunch:

You’ll sit down shoulder to shoulder with other guests for a relaxed farmhouse lunch in The Old Mill. This is a great opportunity to get to know each other a bit better, and chat to Steve Lamb and the Nancarrow team to find out a bit more about what we do and how we approach farming and food whilst tucking into the delicious lunch prepared by our chefs.

Afternoon:

After lunch, we will cover some classic curing recipes such as coppa, bresaola, pastrami or salt beef as well as a simple wet cure brine to add flavour and moistness to meat such as game. The last part of the session will focus on smoking. You’ll learn how to prepare ingredients for both hot and cold smoking, as well as smoking and tasting them. This could be hot smoked tenderloin, chicken breast or fish as well as cold smoked bacon, cheese or salami. We expect to finish the course between 4pm and 4.30pm.

Take Home: Bacon & Chorizo

Important Info:

Please read before making your booking…

– Lunch is included, as well as tea and coffee.
– We are more than happy to cater for anyone with special dietary requirements. Please include any requirements in the ‘additional information’ section when booking.
– Tickets are non refundable & we are not able to offer an exchange. If you are having issues making your booking online & are using a smartphone or tablet, please try using a PC or laptop as this may resolve the problem. Please note, we do not issue physical tickets.
– If you are joining us for a feast or farm dinner in the evening after the course, you are very welcome to freshen up and relax in the Old Mill until our feasting begins!

Time

(Saturday) 9:30 am - 4:00 pm

Location

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Buy your tickets

Book your tickets below to join us on March 9th for our farm workshop!

Tickets are not available for sale any more for this event!

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