We are guided by the hugely experienced Marc Frederic, Britain's only French registered boucher-charcutier-traiteur.
Working with locally produced pork, we start the day with a lesson in pork butchery. Marc will then show us how to break down the pig into its prime cuts. We learn how to wet and dry cure meats including bacon, pancetta and hams similar to the infamous Spanish Serrano and the delicious Italian coppa. This will be followed by rillettes, gayettes and crepinettes, and, most importantly not forgetting the fantastic Chorizo and Merguez sausages.
This is a hands-on course with products to take home.