Salami Sessions Workshop

About this course

Participants work through the salami-making process, from selecting pork cuts and applying basic butchery techniques to stuffing and drying the finished product. The workshop also examines how to create suitable conditions for fermentation, with step-by-step guidance as each participant makes their own salami. A seated tasting of British air-dried charcuterie forms part of the session, alongside practical instruction in the production process.

What you'll learn

• Identify suitable pork cuts for salami making and apply basic butchery techniques.
• Carry out stuffing and drying techniques for air-dried salami.
• Create suitable conditions for fermenting salami.

Is this course right for you?

Listed as suitable for all levels, the workshop explicitly welcomes beginners as well as more experienced participants. It involves guided, hands-on food preparation, including basic butchery, stuffing and drying, alongside a shared charcuterie tasting.

• Suitable for beginners and more experienced participants.
• Involves practical participation under step-by-step instruction.

Before you go

• Tea, coffee and light refreshments are provided.
• The salami made during the workshop is posted to participants once it has dried and matured.