WHAT'S THIS ALL ABOUT?
What is it about bacon? The smell, the taste, there really is nothing like it, but it has to be the proper stuff. Tom Whitaker, chef, butcher and charcuterie maker (oh and MasterChef finalist 2011) will introduce you to wonderful world of wet and dry cure, while guiding you through a number of different curing methods and piggy recipes. You will learn how to butcher a middle of pork for bacon purposes and there will be hands-on de-boning practice.
WHO HOSTS THIS EXPERIENCE?
Cannon & Cannon run this class. During the day they are retailers and distributors of the finest British cured meats and charcuterie. They are based in Borough Market the centre for all things foodie. Cannon & Cannon are passionate about sourcing artisan cured meats, and they are proud to work with producers from Cornwall to Inverness. All the animals used are free range or wild, most are rare breed and they are as passionate about the animal welfare as they are about the taste.
THE ALL IMPORTANT DETAILS
This three hour class will introduce you to rare breed pork and what makes great bacon. Over 18s only. Held at Borough Market HQ and run at least once a month. It begins with a bacon butty and mug of tea, ends with a spot of charcuterie tasting, and you'll take away plenty of bacon to finish off in your fridge at home.
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