DRY CURING, SMOKING AND SAUSAGE MAKING (ADVANCED)
Time & Location
About the event
A great Father’s Day idea or for that someone special. These are the last classes this year so get in early!!
The opportunity to learn how to create sausages, terrine and pate from the start using traditional methods, including the processes' health and philosophy reasons, is on offer to anyone.
Take your products home and enjoy them for father's day.
Please Note – all attendees must be over 16
- Sausage making advanced$350$3500$0