Curing & Smoking at Home Tues 20 Mar 2018

Curing & Smoking at Home Tues 20 Mar 2018

Sold by: Squisito Deli


Unit: day course/person

10:00 - 17:30 Learn to cure & smoke meats like pancetta, bacon, ham at home safely using natural ingredients. HANDS-ON course with artisan charcutier & qualified teacher Alex Chambers. Syllabus includes an introduction to the principles of curing, food safety, meat & fish selection, recipes, methods & common problems. Ideal for foodies, gastronomes and coeliacs. Say no to watery or salty bacon! Educational breakfast provided. see for syllabus or email [email protected] for full details.

The unique Squisito Artisan Curing & Smoking at Home workshop is designed for keen amateurs, butchers, chefs, coeliacs and as a practical introduction to curing and preservation at home. 

Squisito (that's squiz-eat-oh or 'exquisite' in Italian) are all qualified teachers and accredited farmers market food producers as well as shortlisted as 'Best Food Producer' in the BBC Food & Farming Awards 2012, BBC 'Midlands Best Street Food’ 2013 and BBC ‘Midland Best Deli’ 2016 amongst others. For a change ours actually is the voice of experience since we work and teach.

Unlike other workshops Squisito workshops are practical and educational so you will be tasting, making and learning the functional skills of curing and smoking to gain a compass to work by so you can assess recipes or products they collect to pass your skills on to your friends and family. 

Workshop students assemble from 09:30 for 10:00am start and the workshop finishes between 5:30 and 6:00pm. Workshop size; 5 students. An educational breakfast of cured and smoked delicacies is served once students are assembled. If you have any allergies, dietary or other requirements just let me know by email to [email protected]

The workshop is set around a 'kitchen table' in a modernised Victorian butchers workshop so students can learn that award winning results by modern standards are achievable in your own home without sophisticated professional equipment or modern preservatives in the way of our forefathers. Although the methods may be 10,000 years old, the science of food preservation is just as good today - the only difference is that our food is not driven by the profit motive but guided by taste and quality.

The workshop starts with an educational breakfast of cured and smoked products followed by basic bacteriology or 'how curing and smoking actually works' so students gain diagnostic skills and not just recipes. Students then learn to make a brine, gravad lax, salt beef, basterma or pastrami, pancetta (aka dry cure bacon), and a choice of cured n'duja (spicy smoked semi-dried Calabrian sausage), Berlin Currywurst, bresaola, soused mackerel or local trout, biltong or smoked cod's roe (if available fresh) plus how to prepare and smoke spices and vegetables in season.

All students need is a good size cold bag to put their homework in, comfy walking boots or padded shoes (butchers have cold floors!) and a good night's sleep since you will actually be curing and and learning how to smoke at home so it's 'brain and brawn' if you'll excuse the pun. 

The workshop is a 'working day' as well as an educational and entertaining day so a good night's sleep and work boots or walking shoes are highly recommended since you will be on your feet a lot of the time and Victorian shops were designed to be fridges before the age of electricity or refrigeration!

There is some show-and-tell demonstration but mostly students will be working under instruction. Don't but kit in advance as you may find that a little knowledge saves a lot of money on unnecessary and complicated gadgets!

Feel free to bring along a video or camera and bring a cold bag to take home your homework. You won't need to take notes because you'll be busy doing it!

We provide PDF workshop notes for affective learning after the workshop . These are tailored to what we make on the day so there is no need for lots of of reading or buying equipment in advance. If you have any particular interests, objectives or you have had problems with projects at home let me know so I can adjust the workshop plan.

Our aim is for students to become self-sufficient and self-teaching so they can pass on their skills to their friends and family.

You will be able to buy cures, mini smokers and ingredients on the day. Tailored workshops at home or EHO approved venues available.

If you have any questions just call Alex direct on 07544 428 165.

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