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£150.00
Re-discover some of the age-old techniques of food preservation and how they can create, innovate and inspire you in the kitchen.
You will learn how to cure your own bacon, guanciale and a simple salami.
Using the freshest seasonal fish, you will make gravadlax or a cured cold smoked fish
We will discuss dry aging bags and curing, fermenting and dry aging in your fridge.
We will show and tell nduja, air dried meats & cheeses.
there will be tastings throughout the class, and you will take home everything you produce.
