The Pig Weekend Masterclass
Sat 9 February - Sun 10 February£490
We are proud to offer the opportunity to spend 2 days with some of Britain’s best charcutiers to lift the lid on how to create amazing charcuterie from the very beginning, THE PIG. Tom Whitaker and Dhruv Baker are the founders of the award-winning Tempus Charcuterie and will guide the students through a step-by-step process of breaking down a whole pig to produce exceptional charcuterie. This is an in-depth course which not only shows the hands-on aspects of the processes but also teaches the science behind curing and aging.
Students will work through the complete range of processes including butchery, curing, salami production, fermentation, casing and aging over the 2 days. At the end of the course, their creations will head down to Tempus’ custom-built aging room to slowly age to perfection, before being sent to students to enjoy with friends and family.
This is a structured course which is aimed at students that want to take their curing to the next level. Lunches and tasting will be included along with a chance to see a professional charcuterie company at work.