Thursday 24th April 25
9.30am-4.30pm
Working with half a whole organically free-range reared pig, you will start with basic butchery skills and then learn the artisan skills of how to cure, brine and smoke your meat to created authentic and tasty classics, such as bacon and pate.
You will also learn how to make your pork into sausages.
This practical masterclass will cover the complete pig to plate journey!
Each course begins with advice on how to apply or recognise best practices in cooking pork. Not everyone who attends will want to keep pigs but as consumers it is always good to understand what efforts go into making high quality pork as they will inevitably always make superior products. Breaking down the carcass on the butcher’s block is next and going through different cuts and techniques to eventually arrive at a range of recognisable joints ready to cook or process further. Understanding the provenance of certain products and where they are taken from the carcass is key to good basic butchery.
This is the perfect workshop to fine tune existing skills or develop new ones whether you want to learn all about processes which create well known classics such as bacon, sausages and pates which each attendee will take home.
Tasty snacks will be provided by the Cow Barn team and we bring the result of our work into a feast at the table at the end of the day!
There will also be goodies to take home at the end of the day!
Please note tickets are non-refundable. If you are no longer able to attend a course, please let us know as soon as possible and we will endeavour to resell the ticket on your behalf
Curing, Brining & Basic Butchery Skills with Steven Lamb-Thursday 24th April 25
Steven Lamb is a presenter, curing & smoking guru, culinary consultant and award-winning author
His extensive food knowledge and natural talent for presenting and hosting has put him at the centre of many of the best live and virtual food shows and festivals.
He is an internationally renowned expert and regularly teaches at the top leading UK and International cookery schools as well as mentoring professionals in some of the world’s best restaurants and hotel groups helping to develop their own in-house, signature products.
Beyond the kitchen, Steven uses his experience and extensive network to help launch emerging food brands and consult on projects for individuals and large organisations.
Steven is the author of two books, the award winning River Cottage: Curing & Smoking and more recently River Cottage: Cheese & Dairy. He also writes on an array of subjects for print and online.