Bresaola Curing Masterclass 10.05.25

2pm on Saturday 10th of May
 
Join us for a deep dive into the art of curing and smoking smallgoods, work with master charcutier Aaron Jacobs and learn his process.
 
Aaron is the house charcutier for Our Terroir, and owner/operator of Salt Wood Meat Co.
 
He will talk through, step by step, the art of curing and smoking beef. You'll develop your own bespoke spice mix with Aaron's guidance, then sit back and let the salt do its work.
 
Aaron will cure and smoke each individual bresaola, which will be smoked off and ready to pick up 3 weeks later, complete with your own signature flavour.
 
One drink is included in the ticket price, additional drinks available at bar prices.
 
 
What you get:
0.5kg piece of MS9 Shimo Wagyu beef neck bresaola.
Beer or glass of wine on arrival