A PHOTO DIARY OF FRIDAY’S SALTING & CURING COURSE
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