Charcuterie & Meat Curing Class: CANCELLED
76 Douglas McLean Avenue, Napier, Hawke's Bay / Gisborne
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After you ready to learn the slowest, most complex food craft in history?
Curing and Preserving Food at Home. Next Level Umami Flavour.
You will learn how to make epic dry cured goods to take home, some butchery/seaming of meat muscles, curing, and cold smoking (if the weather suits), and you will know how to create your charcuterie at home.
Grazing and refreshments will be throughout the class.
You will learn the theory, practice, and subtle tricks to preserve and dry-cure meat at home.
The focus will also include making famous 500-year-old traditional fresh sausage recipes to take home.
This will be a very hands-on class!
Creations will be based on traditional Italian Salumi, Spanish, Eastern European, Franconian, and New-Age Cured Meat Styles.
Try some of the rarest cured meats available, non-commercial artistic creations.
The teacher will be creator/owner of the largest resource online for meat curing and cold smoking.
Offering in-person charcuterie training to craft your own cured meats.
Included topics over the in-depth course:
Drying Chamber options at home, natural, cellar, regular kitchen fridge, custom kitchen fridge conversion, or 'out of the box' dry chamber - all options will be discussed and explained in detail. Course material is also available exclusively.
Meat Curing Science and Insider Tips has learned over 20 years of studying charcuterie in New Zealand, England, Italy, and USA.
Wild and Farmed Meat explained in detail.
How to safely make delicious dry-cured goods such as pancetta, braesola, traditional cold-cured smoked bacon, and other exotic cured meats from across the world.
Hands-on, butchery, Curing, and Cold Smoking
This will be a small group personal workshop that will open new doors into "levelling up"cooking and begin a craft journey into complex flavours that only slow food can create. Slow food is likely the slowest food on earth.
A craft refined by humans over thousands of years. For a personal touch, this will be a small group immersive experience.
Tom has rarely done 'in-person' courses. He loves to talk, entertain, and showcase his passion. This will sell out very quickly.
Including will be:
- Training material
- Meat to cure and make goods with to take home
- Refreshments and Food Refreshments
You will take your cooking passion to the next level after this course.
Also the Sunday 24th March has been reserved for this class.
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