If your idea of a productive three hours is watching a tutor debone a pig’s head and roll it into a ham, and then doing the same yourself, before stuffing a large cow’s intestine with spiced, minced pork belly to make an Italian style cotechino for cooking at home, then you’ve come to the right school. ‘Get Intimate With a Pig’s Head’ is one of the hands-on courses at British cured-meat evangelists Cannon and Cannon’s Borough Market HQ. Other, equally visceral experiences include whole-pig butchery with an eye on home curing, and make-your-own bacon and sausage sessions. Meat School also hosts a variety of educational but light-hearted tasting evenings, which showcase the many cured meats now produced in Britain, and championed in Cannon & Cannon’s charcuterie shop. These group (or bespoke private) sessions often involve cheese, craft ale, wine or spirit matching, and may well spark an interest in turning charcutier yourself.
Make your own Bacon: £75–£95
Get Intimate with a Pig’s Head: £125
Cured Meat Butchery: £150
Meat & Wine Pairing: £25
- Best of British