Bacon Curing for Bacon Lovers

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Ruth开展的体验

2.5 个小时
包含饮品、装备
最多8位参与者
使用语言:英语

体验内容

Bacon curing is a British Institution. However, in recent years the demand for a commercial product has negated to need for a very high quality and traditional product, that is well preserved, packed with flavour and eaten as a true treat rather than a commodity.

On this course we will show you how to cure your bacon from a rare breed pork belly. Flavour it, mature it and enjoy it at any occasion not just breakfast. We will also look at other bacon traditions such as Pancetta, Black Bacon, and how to adapt what you have learnt to other cuts of meat. You will not look back and it is possible you will never buy bacon again!

Course Content

Start
· Introductions and house keeping(about the course)
· Ingredients, sourcing and equipment
. Curing Traditions
· Making a cure (recipe method and process)
· Curing your bacon
. Maturing and preserving you bacon
· Tasting
· Close
Duration 2.5 hours
Maximum of 8 places
All equipment and ingredients included
Bacon curing is a British Institution. However, in recent years the demand for a commercial product has negated to need for a very high quality and traditional product, that is well preserved, packed with flavour and eaten as a true treat rather than a commodity.

On this course we will show you how to cure your bacon from a rare breed pork belly. Flavour it, mature it and enjoy it at any occasion not just breakfast. We will also look…

包含的项目

  • 饮品
  • 装备器材
最低 ¥546
/人
没有可订日期

认识您的体验达人 - Ruth

2016 年加入爱彼迎
  • 已验证身份
Ruth and Graham Waddington are one of the few specialists in Britain who are expert in the curing, fermenting and air-drying of meat. Graham was one of the founding Directors who established Trealy Farm Charcuterie where he conjointly received many awards including the high accolade Producer of the Year 2009 from the BBC Food and Farming Awards.

His wife Ruth and he set up Native Breeds Charcuterie in 2010, a successful artisan business in Gloucestershire and are now the Organic Charcuterie manufacturer for www.HelenBrowningsOrganic.co.uk and course tuors at Kate Humble's farm www.HUmbebynature.com

Their experience includes curing hams for HRH the Prince of Wales, Michelan Chefs and TV Celebrities.
Ruth and Graham Waddington are one of the few specialists in Britain who are expert in the curing, fermenting and air-drying of meat. Graham was one of the founding Directors who established Trealy Farm Charcuterie where he conjointly received many awards including the high accolade Producer of the Year 2009 from the BBC Food and Farming Awards.

His wife Ruth and he set up Native Breeds Charcuterie in 2010, a successful artisan business in Gloucestershire and are now the Organic Char…
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体验地点

The course will take place in our workshop kitchen and a lot of the ingredients will be sourced from the garden.

房客须知

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政府签发的身份证件

您将需要拍一张自拍照,自拍照需要与您身份证件上的照片相匹配,以帮助爱彼迎确认真正将要参加体验的是谁。这个步骤您只需要做一次就可以了。

参与者预订条件

最多可有8位年满18周岁的参与者参加。

更多建议

Please rell us if you have any food allergies. Also please be aware for those that suffer with animal allergies, we have two cats.

要带些什么

We will provide all equipment and ingredients. YOu will just need to bring a small cool box or bag with ice to take home what you have made.