Blair House Farm Charcuterie and Irish School of Charcuterie
IRISH SCHOOL OF CHARCUTERIE FROM BLAIR HOUSE FARM CHARCUTERIE
In ASSOCIATION WITH BRITISH SCHOOL OF CHARCUTERIE
NOSE TO TAIL - BOUCHERIE TO CHARCUTERIE PRESERVING LOST TRADITIONS
We Hold Courses Once a Month at School of Culinary Arts, IT Tralee Campus
We have a Full Range of Courses that Would Appeal to - Schools - Colleges - Apprenticeships - Chefs - Food Professionals - Hobbyist
Daily Special - Offers and Meal Deals are available on our Featured Products Page - plus Facebook & Instagram.
Charcuterie Whole Muscle Curing & Cold Smoking
1 Day - Hands On Course, lecture & breakdown to whole muscle prep for Charcuterie :
Includes Guancinale - Coppa - Capicolla - Lomo - Lardo - Pancetta - Parma Ham - .
Includes all course materials
Ideal for Home or Business Production
Salami & Sausage Production & Cold Smoking
1 Day Hands On Course, lecture & general principals on recipes, cures, starter cultures, seasonings, casings, mixing, stuffing, fermentation and maturing.
Full Course in Learn More About
Includes all course materials
Ideal for Home or Business Production
Flavour Blends, Herbs & Spices are available to Purchase on-Line for your personal Taste Profile for Home or Business Production of Salami or Sausages and Whole Muscle.
Contact Us
The Irish - Spanish & Italian Pantry at Blair House Farm Charcuterie
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