Classic curing

It’s a mistake to think that Britain has no curing tradition. Whilst historically we’ve not had much in the way of air dried sausages and muscle meets, there’s a rich history of brined and prepared meats: from obvious things like bacon and hams, to potted meats, forcemeat terrines, mincemeat puddings, and haslet.

Our Classic Curing classes are an attempt to raise awareness of traditional recipes. We’re delighted to be working with Adrienne Treeby of Crown and Queue Meats to present a mid-week evening class that’ll let you get to grips with one classic recipe that deserves to be known (and eaten): Lincolnshire Chine. This brined, scored, stuffed and cooked ham is made from a cut of pork between the neck and shoulder blade, and is an absolutely cracking classic.