Smoking and Curing

The ancient arts of smoking and curing are almost forgotten nowadays even though salting, drying, pickling, fermenting, infusing, freezing or bottling are so satisfying, exciting and fulfilling! Historically of course, it was a necessary and essential part of survival, particularly through the winter months.

 

However, in an era of industrialized food, the vast majority of the preservation techniques are made by the supermarkets.  Unfortunately, through the use of chemicals and artificial flavourings there is the inevitable sacrifice of quality and flavour in the name of streamlining and efficiency.

 

We will show you how to cure and smoke meat, fish and vegetables so that you can always enjoy the goodness of naturally preserved ingredients.

 

The cost of this course is £180.00 per person.

 

For bookings of more than 3 please call 01635 200 200