Blair House Farm Charcuterie and Irish School of Charcuterie - Specialty Home or Business Production of Traditional Handcrafted Farmhouse Salami - Whole Muscle Curing & Cold Smoking

Boucherie to Charcuterie Preserving Lost Traditions at Blair House Farm Charcuterie

Know Where Your Food Comes From                 

Be Authentic - Preparing for the Future with                               Real Artisan Food & Ingredients    

Now Taste the Difference

We have a Full Range of Courses that Would Appeal to - Schools - Colleges - Apprenticeships - Chefs - Food Professionals & Hobbyist



Fully Equipped Auditorium

This course is essential for the real meat lover for family home production, hobbyists, chefs, food professionals and for existing and aspiring artisan producers as well as complete newcomers to have an understanding of the types of pork to prepare at home or for your restaurant or business. The course has been designed to meet all levels of interest and experience.

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 -  

  Salami Production & Maturation

1 Day Hands On Course, lecture & general principals on recipes, cures, starter cultures, seasonings, casings, mixing, stuffing, fermentation and maturing.  

plus Cold Smoking             

Blair House Farm Supplies Primal Cuts for Do It Yourself Charcuterie. To get on the reserve list use the Contact Us Section and place an order now.

There is a waiting list for this range of Porcine

 Remember : Charcuterie Primal Cuts are Completely Different to Pork Primal Cuts



Minimum Group is 8 Number

Contact Us


 The Irish - Spanish & Italian Pantry at Blair House Farm Charcuterie

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