Charcuterie Workshops

Taught by expert Steven Lamb, these immersive, hands on and practical masterclasses will equip you with all the skills you need to create your own delicious pork products. Our courses will cover everything from pig husbandry, butchery, smoking, curing and more. Tutor led and designed for small groups, these courses are perfect for all, whether you are a keen beginner, an intermediate cook or just looking to advance your skills.


About Steven

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.


Pig in a Day Masterclass

This comprehensive, hands-on course is for anyone wanting to improve their repertoire of culinary skills whether you are a chef or an enthusiastic cook. We’ll cover the complete pig to plate journey from how to keep pigs and then process a whole side of pork into amazing products via basic butchery to in-depth artisan methods such as curing, sausage making and small goods such as pate. The day is a practical course given under close tuition whereby we encourage everyone to take part and have a go. The course is designed to accommodate small groups so that each participant is fully engaged in the process.

Overview

Each course begins with advice on how to apply or recognise best practices in rearing pigs. 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.

After the morning session there will be a delicious communal lunch cooked by the Kitchen Team at Symondsbury Estate. This forms an integral part of the day and is a moment to enjoy each other’s company and taste delicious porky treats. The afternoon sessions are all about processes which create well known classics such as bacon, sausages and pates which each attendee will take home.

Program for the day

9.30 – 10.00 arrival tea / coffee and homemade bacon taster

Intro to recognising high welfare, basic butchery breaking the carcass into primary cuts

1.30 – 2.15 Lunch

Further processing pork into secondary cuts, curing techniques, sausage and pate making

4.30 End

Skills Covered

After a day attending our Pork Workshop you will have the skills and confidence to break down a whole side of pork in your own domestic kitchen and turning it into an array of roasting joints and smaller goods. You will also have first-hand knowledge of what the best equipment and sundries to use and where to source it. Each attendee will leave with a booklet of methods and recipes to support their onward learning journey.

Event Details

Date: Wednesday 21st September 2022

Location: The Old Pottery, Symondsbury Estate, Bridport, Dorset, DT6 6HG

Time: 9:30am – 4:30pm

Price: £175


Smoking & Curing Masterclass

This practical masterclass will teach you all the artisan crafts needed to create authentic cured and smoked products such as bacon or hot smoked mackerel pate. These traditional, artisan methods that celebrate time as an ingredient will help you unlock the ancient knowledge that transforms fresh meat and fish into classic cured products and introduce techniques such as air drying that dismisses the notion of ‘use by and sell by’ as well as intensifying flavour.

Overview 

Our expert tutor Steven Lamb will guide you through the techniques of dry curing, brining (wet curing), hot and cold smoking as well as fermentation. We’ll start with a brief chat on where curing and smoking sits in the pantheon of culinary arts and focus on the special ingredient of salt as the curing agent. We’ll move on to some basic butchery, to discover where the best curing and smoking products can be found and then focus on applying the various methods mentioned above. As time forms an integral part of the curing and smoking process there will be examples of pre-made products for tasting which will also act as a guide in terms of how products change throughout the process.

Curing and smoking techniques are the beginning of cookery and anyone attending this workshop will be tapping into the culturally significant ancient knowledge that allowed our ancestors to utilise fire and eventually preserve gluts of food for times when there was little to eat. These methods open the citadel to all those sweet, savoury smoky and spicey flavours that elevate flavours to a whole new level. Typically, we will make bacon or pancetta, chorizo and salami as well as hot smoked pork tenderloin and mackerel pate. From the cold smoker we will create a range of smoked cheese or butter as well as salmon or trout.

This is the perfect workshop to fine tune existing skills or develop new ones whether you want to make single products or create platters and mezzes of outstanding charcuterie.

Program for the day

9.30 – 10.00 arrival tea / coffee and homemade bacon taster

The day starts with a brief introduction to the art of curing & smoking and where it fits culturally in the culinary world. Next there will be a session of butchery, breaking down a side of pork which will help to recognise where the best cuts are made to create perfect joints for curing and smoking. Everybody will make their own bacon from pork belly in this session before breaking for lunch

1.30 – 2.15 Lunch

In the afternoon session we will mince pork shoulder to create cooking chorizo and salami. Then we will cover brining with an opportunity to use game such as pheasant or pigeon breast and discover the benefit in using a wet cure. We will then move onto hot and cold smoking to round the day off with a hot smoked pork tenderloin or mackerel pate and a cold smoked fish. 

4.30 End

Skills Covered

After a day attending our Curing and Smoking Workshop you will have the skills and confidence to do basic butchery as well as applying the methods of dry curing, wet curing hot and cold smoking as well as fermentation to make an array of classic, authentic products. You will also have first-hand knowledge of what the best equipment and sundries to use and where to source it. Each attendee will leave with a booklet of methods and recipes to help support their onward learning journey.

Typical Products Made

  • Bacon / Pancetta
  • Salami
  • Cooking Chorizo
  • Hot smoked fish and pork tenderloin
  • Cold smoked salmon or trout, cheese and butter

Event Details

Date: Thursday 22nd September 2022

Location: The Old Pottery, Symondsbury Estate, Bridport, Dorset, DT6 6HG

Time: 9:30am – 4:30pm

Price: £175

Keep up to date

with the latest special offers and news from Symondsbury Estate.