Liz & Andrew Baker are the owners of The Baker's Pig - Welsh Charcuterie and will be running the courses and workshops throughout the year. They started raising free-range pigs and making charcuterie over thirty years ago and have a wealth of knowledge to share. They are both keen foodies who assert great tasting charcuterie starts in the fields... their fields.

Andrew will discuss the selection of pig breeds and pork cuts used to make exquisite home made charcuterie. During the course you will learn how to break down a carcass into primal cuts and identify key muscle groups required in the preparation of traditional air-dried charcuterie products.

You'll learn how to create and monitor the optimum environment for making the perfect salami at home. We'll take you through the basics of curing, fermentation and air-drying techniques to equip you with the necessary knowledge needed to confidently cure meats in the home.

You'll also learn the secrets to making great smoked meats using hot and cold smoking techniques. Smoking has been part of the charcutiers toolkit for thousands of years. Originally employed as a meat preservation technique, smoking is now used to add additional flavour and taste.

The workshops cover all the basic skills required to make your own charcuterie at home. On completion of the foundation course you will leave with a selection of charcuterie products you have made and a recipe booklet with details of the techniques covered during the day.

The foundation course will introduce students to the processes required to make cured, fermented and air-dried meats. This marks the start of your own personal journey into the creative world of charcuterie. Where will you take it next?

You'll also get chance to sample some of the delights of the day and you'll have plenty of goodies to take home too. There will be the opportunity to purchase our charcuterie products and equipment through our farm shop.