As well as making some of the best bacon in the world, in our world class #plasticfree packaging, we also run courses on how to make it. Plus we have a passion for sourdough, and preserved vegetables, running courses for these too.
Course dates are listed on each course block below. To book a course please call 07584 356595 or email email@example.com or buy online with the buttons below. We use Stripe to collect payments.
Bacon Course. Our bacon course will teach you how to turn a pork belly into a delicious piece of meat which will keep for a long period of time in your home fridge. You'll create a cure, add some optional flavour, and take home some belly to turn into bacon. Once dried, it will provide you with approximately 30 slices of bacon.
Meat is a treat. All our pork is Organic from Helen Browning's Organic. The salt used for curing is from Halen Mon on Anglesey. Most of our flavours are Organic from Just Ingredients, locally foraged or grown in our own or some of our friends gardens.
2nd March 2019 - 10am to 12.30pm
30th March 2019 - 10am to 12.30pm
13th April 2019 - 10am to 12.30pm
27th April 2019 - 10am to 12.30pm
One space remaining
Sourdough Course. More and more people are finding that shop bread is making them ill. Seeking a better bread I started making sourdough a few years ago. On this course I teach a fool proof method to make amazing sourdough at home. You get to take home some dough and continue the proving at home, baking a wonderful loaf the following morning.
Why not sandwich some of our Curious Bacon™ between two slices of bread you've just baked. You'll really appreciate the difference and not want to go back to shop bread and preservative stuffed bacon ever again.
16th February 2019- 10am to 12.30pm
16th March 2019 - 10am to 12.30pm
2 Spaces remaining
Fermented Vegetables Course. You've probably heard of Sauerkraut, may have even tried Kimchi? This is the tip of the iceberg of this group of superfoods based on fermented vegetables. You'll learn some basic principles to preserve and ferment your own vegetables at home. You'll learn why its good for you and have some amazing new flavours to add to your store cupboard.
The salt we use for our fermentations comes from the same crystal clear waters of the Menai Straits as the salt we use as the main ingredient in our bacon curing process - from Halen Môn.
To be arranged
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