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May 25 @ 5:42 am
Learn how to make and dry (cure) homemade sausages, step-by-step: we’ll begin with mincing, mixing and sausage-making demonstrations before discussing the curing process in detail. This class is a great introduction to charcuterie and is suitable for beginners. If you enjoy eating cacciatore, chorizo, pepperoni and salami and interested in learning how these are made at home, this course is for you! Bookings essential.