A wonderful opportunity to make Pigs Head Ham & listen to a pretty fabulous fella talk about Meat up with our pals at Friends of Ham, Leeds.

 

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Our tasting evenings are a chance for you to be led by knowledgable folk through the world of British Cured Meat. Our tasting evenings can cover a broad range of topics, can be hosted by us, or if you’re lucky, by some of our producers.

You’ll sample at least 3 different British examples of each type of meat, discuss who makes them and how, and will have a unique opportunity to see & taste their different qualities, side by side.

These sessions tend to last approximately 90 minutes, and include meats and a welcome drink. Based at our HQ, Meat School in Borough Market.

They start promptly at 7:00pm.

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We love cured meat. And we love beer. Put them together and it’s a wonderful, wonderful thing.

From January 2015, we will begin a series of six hosted beer & meat school sessions with our awesome friends BrewDog. Each session will be themed, so you can pick and choose which kind of beery, meaty morsels you fancy sampling, and we’re doing one every month from January to June. Half will be hosted at BrewDog in Clapham Junction and the others at our Meat School HQ here in Borough Market.

Our Beer + Meat School schedule includes Wild Meat, Pork, Smoked, Beef, Boozy & London as topics.

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Everyone loves the smell of bacon (even vegetarians).

Starting the day off by tucking into a bacon bap, this course celebrates all that is wonderful about British bacon. Learn which pig breeds produce the most intense flavours and which parts of the glorious pig turn into the tastiest of lardons. Our Bacon Belle, Lisa Scothern will introduce you to the wonderful world of wet cure, dry cure & the delights of smoking all whilst you work on your own piece of collar, belly or loin.

All products made on the day will be available to take home.

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Quite literally the foundations to all great cured meat. If you don’t have fantastic meat then it won’t translate into wonderful cured meat.

Starting the day off with a tasting of the best of British cured meat, learn how to break down a pig carcass into cuts that you can easily turn into a vast array of salamis, saucissons and legs of ham. All this will be done under the expert, and at times comical, guidance of Andrew Sharp. During the course of the day he will expand your knowledge of meat animals, carcass structure and hone your knife and knot skills to boot all whilst you bone out a shoulder of pork.

All products made on the day will be available to take home.

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Although an often overlooked form of curing our meat, we here at Meat School can’t help ourselves when it comes to some warm toast and a slathering of Pâté.

Starting the day off with a tasting of the best of British cured meat you will then learn under the expert taste buds of Lisa Scothern, which cuts of meat create the most indulgent flavours. Delve into historic methods of preserving our meats whilst picking up some nifty thrifty recipes along the way.

All products made on the course will be available to take home.

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What do you do with a pig’s head?

Starting the day off with a tasting of the best of British cured meat our wonderful local London lad Hugo Jeffreys will walk you through the fascinating and sometimes obscure world of heads, trotters and offal. Hugo will show you how to turn these garish delights into the most exquisite of delicacies, whilst learning some knife skills along the way.

All products made on the course will be available to take home.

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