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Make Your Own Bacon

Wed 11 October @ 7:00 pm - 9:00 pm

|Recurring Event (See all)

One event on Wed 17 January at 7:00pm

One event on Wed 14 March at 7:00pm

One event on Wed 16 May at 7:00pm

One event on Wed 18 July at 7:00pm

£75 Sold out!

Who's Attending

10 people are attending Make Your Own Bacon

  • Caroline Pritchard
  • Hayley MacFarlane
  • harriet williams
  • Marisa Burnal
  • Abigail Cole
  • Mark Lay

Everyone loves the smell of bacon (even vegetarians). Have you thought about making your own? You should – it’s fun, rewarding and achievable at home.

Learn which pig breeds produce the most intense flavours and which parts of the glorious pig turn into the tastiest of lardons. We’ll introduce you to the wonderful world of wet cure, dry cure, show you how to butcher a middle of pork to suit all your bacon needs, and guide you through a number of different curing recipes and methods.

Your tutor for the evening will be Tom Whitaker, a chef, butcher and charcuterie maker based in Wandsworth, London. He was a Masterchef finalist in 2011 and has since worked in a range of top London restaurants where his passion for butchery and charcuterie was crystallised

The session is based at our Borough Market HQ in Jubilee place, off Winchester Walk. It begins at 19:00 prompt and will last for a couple of hours, including:

  • an introduction to rare breed pork, and discussion about what makes great bacon;
  • a demonstration of how to butcher a middle of pork for bacon purposes – you’ll be invited to get involved too;
  • hands-on practice of boning out and skinning pork belly and loin cuts;
  • recipes and materials for curing pork belly and loin, so that you leave with some bacon to finish at home;
  • a sup of beer and a bite of cured meat to round off the evening.

A recent testimonial…

“I just wanted to drop you a note to say how much I enjoyed the recent bacon course on Saturday 18th March.  The welcome bacon rolls, informal atmosphere, and very much hands on approach to the butchery etc were excellent.  We enjoyed the fillet for dinner on Saturday, and I steeped the ribs in a sticky plum and chilli sauce overnight for dinner on Sunday evening.  Bacon is doing well in the fridge.  Thanks to the team for an enjoyable day on Saturday.”


Wed 11 October
7:00 pm - 9:00 pm
Event Category:


Cannon & Cannon HQ
Unit 4W, Jubilee Place, Winchester Walk
London, SE1 9AG
+ Google Map
020 7403 5481

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