Salting & curing at Humble by Nature



I had a thoroughly enjoyable day on Friday supporting Graham Waddington of Native Breeds Curers & Charcutiers on the salting & curing course at Humble by Nature.

Graham did a brilliant talk on the traditions of French charcuterie and handed round some amazing tasters for everyone to try including pork rillettes, confit pig cheeks, pates and salamis. He showed everyone how to salt and cure meat – and guests then went on to create their own dry cure mix for bacon and a salting recipe for pork confit. I demonstrated duck leg confit (which we also had for lunch) and beetroot cured salmon.

A really fabulous day – and Graham is a genius. Come and join us for our sausage making course on Friday 28th September – click here for more details.


Smoked bacon & mozzarella bites for arriving guests

Graham Waddington doing the day’s introduction

Kather’s Kitchen menu for the day (in Farmer Tim’s beautiful handcrafted frame)

Guests get to work preparing a dry cure for bacon

Massaging pork collar with an individually produced dry cure mix

Sealing the pork so curing can start

Confit duck legs with mango & pomegranate and a dressing of honey, lime, lemongrass & ginger

Blackberry puree and orange infused fromage frais with Wye Valley honey, blackberries and almond praline

The afternoon session – by this stage the room smells incredible!

With a vast choice of seasoning, course guests create their own salting mixtures for pork belly

Beetroot & fennel cured salmon on buckwheat blinis with horseradish & lemon cream


  1. Oh my word – what fabulous photos of a great session – I wish I’d been there but too busy selling zillions of frankfurters outside! No fair! Well done all x

  2. Andrew Homer says:

    Looked like a great day. I am just embarking on my first dry curing of belly pork. I have bought the route ready made, but would lover to make my own at some point. It’s certainly a course I will consider in the future.
    Did they use cling film to seal the pork for curing?

    • kathmar says:

      They used Baco multi-purpose oven bags for the pork confit and cling film for the cured pork. For the pork confit, it’s a shorter cure and the pork is then cooked in the bag in water. For the cured pork, it is a longer cure and the cling film is rolled in opposite directions at each end so it becomes a tightly wrapped sausage.

      You might be interested in the Home Charcuterie Series we’re running next year, focusing on the specialities from four different regions of Europe – with the brilliant Graham Waddington at the helm. Salting, curing, sausages, pies, smoking – everything covered! Will be amazing. We’ll keep everyone posted!

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