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Hams and Preserving Course


10 am - Welcome and Introduction to the Course. This course is for those who would like to learn how to cure and smoke meat and fish from old English recipes on a domestic scale.

10.45 - 13.00 - Curing and Smoking Techniques - Mutton Hams - we will learn how to cure and oak smoke gammons of Herdwick Mutton using eighteenth century techniques. While the mutton is smoking, we will roast a pork ham in front of the fire on a dangle spit.

13.00 - 14.00 - Lunch

14.00 - 17.00 - Curing and Smoking Techniques - Fish - the afternoon's activities will include curing the 'king of fish' - the Tudor red herring and the original kipper - kippered salmon, which will be broiled in paper cases as one of the dishes for your evening meal.

17.00 - 20.00 - Free

20.00 - Historic dinner at Wreay Farm


10.00 - 13.00 Scarlet Beef and Hung Beef - two great English pickled beef dishes. Scarlet Beef belongs to the same family as Dutch Beef and Hunter's Beef. Hung beef is a cured, smoked and dried beef that has to be tasted to be believed. We will be using locally reared organic longhorn beef.

13.00 - 14.00 - Lunch

14.00 - 17.00- Cumberland Ham and Powdered Goose - We will learn to cure a Cumberland Pork Ham from an eighteenth century source. The finale of the course is a powdered goose, a salted and smoked goose popular in the seventeenth century. Sheila Dillon of Radio 4's food programme went into a state of ecstasy when she tried this dish recently here at Wreay Farm.

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