CURED The British School of Charcuterie
Open to visitors
Demonstrations & Classes
Regular Farmer’s Markets
Barry Walker is 'Chief Salami Wrangler' and tutor at Cured - the newst Salami School. Joined by Charcuterie Teacher extraordinaire Rich Summers, courses are tailored to the differing levels of expertise - novices, chefs, butchers or food professionals - and include a 'Pig in a Day'. This begins with the history of curing, underlining the importance of the pig, covers knife skills and safety and then gets hands-on with cutting, seasoning, curing, fermenting & hanging. Cured also produce their own Charcuterie including Hampshire Black Chilli & Fennel Salami made with Large Whites reared on the Hampshire South Downs.