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Marsh Pig Curing And Smoking Charcuterie Course

The Art of turning fresh meat into Charcuterie is part science and part alchemy.

Learn the ancient craft of curing and smoking at Marsh Pig HQ which nestles in the beautiful South Norfolk Countryside. Working alongside two established Award-winning Artisan Charcutier’s you will be shown how to make your own charcuterie and leave with the skills and confidence to make your own at home.

What you’ll learn

On this charcuterie course you will have a fun and informative day learning how to make delicious bacon, pancetta, biltong, beef jerky, fresh sausages and salami. As well as learning how to cure a whole muscle joint, which will produce Coppa or Bresaola.

You will take home the sausages and bacon you have made, as well as your very own salami to cure at home. You will also be given a collection of recipes to get you started on your curing and smoking adventure. Curing meat is one of the finest things you can do for your taste buds!

The course will take you through:

  • The different breeds of pigs, and the importance of quality meat selection.
  • Which cuts of meat are best used for curing.
  • Curing ingredients, and where to source them.
  • A range of techniques, including dry curing, cold smoking and air-drying.
  • You will also be shown how to build a simple cold smoker for under £100 so you can smoke all your meaty and fishy delights at home. We will also show you how to hot smoke salmon with a wok!

All ingredients, a light breakfast and an informal lunch are included in the price of £175.

Private Bookings

Private Booking for you and your friends are available with a minimum of 6 people and maximum of 9 people, call to discuss suitable dates for your party.


As a west London Pole, pork products have always been very important to me. My wife recognises this and treated me to a one-day curing and smoking course at Marsh Pig. In Claxton there is no mobile signal; you have little option but to succumb to the passion for pig shared by Jackie and Sarah. With generosity and good humour, their knowledge is laid bare and the central theme is this; start with the best meat, treat it with love and respect and bear in mind there are no shortcuts in the pursuit of excellence in charcuterie. You will return home after a full day (including a splendid lunch) with peace in your heart as well as salami, sausages and bacon in your coolbox. Highly recommended.

Brilliant way to spend a day. Jackie and Sarah are so passionate about what they do, and they do it brilliantly. Learned a ton about curing and smoking, while enjoying great food with nice people in beautiful surroundings. Well worth it.

Attended the Smoking and Curing course on Saturday 19th. September. Had a fantastic time and learnt a great deal,
thanks so very much Jackie and Sarah. Would highly recommend to friends to attend a course or purchase from this fantastic company.

View more testimonials

Book your course

Curing and Smoking (1-Day Course – £175)

Where: Marsh Pig HQ, Marsh Barn, Claxton, Norfolk, NR14 7HU
When: 19/08/2017 - 9:45 am - 4:00 pm
Cost: £175.00
Spaces left: 2

Curing and Smoking (1-Day Course – £175)

Where: Marsh Pig HQ, Marsh Barn, Claxton, Norfolk, NR14 7HU
When: 16/09/2017 - 9:45 am - 4:00 pm
Cost: £175.00
Spaces left: 5

Curing and Smoking (1-Day Course – £175)

Where: Marsh Pig HQ, Marsh Barn, Claxton, Norfolk, NR14 7HU
When: 28/10/2017 - 9:45 am - 4:00 pm
Cost: £175.00
Spaces left: 5