26. april 2020 - 10:00 tot 16:00
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Block&Bottle:Meat Salt Smoke Advanced(Pig in a Day) Charcuterie Masterclass | Meat Salt Smoke | zondag, 26. april 2020

This advanced charcuterie, Pig in a Day, class is your chance to see a full break down of a pig and learn how to make the most of every part of the animal, turning the raw meat into different cured products from the Master Butcher behind Block & Bottle and Meat Salt Smoke, Steven Warren. Please note there is no need to have completed the beginners class to take part in this butchery class.
Taking place at Meat Salt Smoke's production facility in Byker, you will have a behind the scenes tour of Meat Salt Smoke and a demonstration of a breakdown of a whole pig. Throughout the day you will learn about many different cuts - how to cook them at the different types of charcuterie that can be produced from each cut. You will learn the art of curing and smoking your own bacon and you will make your own salami, which we will hang to ferment and ****** for two months for you and then post out to you. 
The day includes breakfast, lunch and lots of tasters provided along the way made from ingredients you have prepared that day. Afterwards you get to take home the meat you have produced and we will post your salami out to you when it is ready.
Advanced Charcuterie Classes are held on a Sunday. We are also able to accomodate private butchery and charcuterie classes in groups of 4-8. Please contact the team on hello@blocknbottle.com if you are interested in booking a private class.