Sausages and charcuterie

During this English spoken workshop you will learn the theory and practice of making cured dry sausages such as salami’s, fuet, chorizo, pepperoni and summers sausages. Foodwriter Meneer Wateetons will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.

In this English spoken workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings.

In this online English spoken workshop you will learn everything about salting, drying, maturing, vacuuming, smoking, temperature and humidity in 90 minutes, after which you will be ready to make your own charcuterie yourself, safe and tasty.

In this online course ‘how to make ‘nduja at home’ you’ll learn to make the sausage that can’t actually exist, at home. Awesome!