Shop - Vouchers & Courses

Charcuterie Making Course - Saturday 1st July 2017

THIS COURSE IS SOLD OUT

The course will be held at Lower Stock Farm, Wrington, Somerset from 10am to 4pm


On this course you will:

• Learn how to butcher a pig for charcuterie cuts
• Learn how to prepare meat for making salami & chorizo
• Learn about the basic principals behind fermentation and air drying
• Make your own salami
• Cure joints in preparation for air-drying
• Tour the Somerset Charcuterie production facility
We will provide some lunch (cheese & charcuterie of course) and a glass or two of local cider.


After the course:
• You will take away a home curing kit for making your own pancetta
• We will send your salami & chorizo to you as soon as it is ready

MAXIMUM 8 PEOPLE PER COURSE - £130.00 per person

£130.00

Charcuterie Making Course - Friday 4th August 2017

3 PLACES REMAINING

The course will be held at Lower Stock Farm, Wrington, Somerset from 10am to 4pm


On this course you will:

• Learn how to butcher a pig for charcuterie cuts
• Learn how to prepare meat for making salami & chorizo
• Learn about the basic principals behind fermentation and air drying
• Make your own salami
• Cure joints in preparation for air-drying
• Tour the Somerset Charcuterie production facility
We will provide some lunch (cheese & charcuterie of course) and a glass or two of local cider.


After the course:
• You will take away a home curing kit for making your own pancetta
• We will send your salami & chorizo to you as soon as it is ready

MAXIMUM 8 PEOPLE PER COURSE - £130.00 per person


  • "Dear Big Bad Wolf, Save your huffin, Somerset Charcuterie got there first. A superb day. Thank you." Submitted on Survey Monkey by somebody attending our February Charcuterie Making Course
  • "An excellent day! Learned a lot from the guys and had loads of laughs whilst doing so. Cheers!." Submitted on Survey Monkey by somebody attending our February Charcuterie Making Course
  • A fantastic, hands-on and meaty filled day. This is a perfect gift for the foodie(s) in your life. The knowledge and passion that Andy and James have is infectious, leaving you with total confidence to just 'give it a go'. This a really great experience, book on the next available course, NOW!" Submitted on Survey Monkey by somebody attending our February Charcuterie Making Course
  • "A fantastic, hands-on and meaty filled day. This is a perfect gift for the foodie(s) in your life. The knowledge and passion that Andy and James have is infectious, leaving you with total confidence to just 'give it a go'. This a really great experience, book on the next available course, NOW!" Submitted on Survey Monkey by somebody attending our January Charcuterie Making Course
  • "I received a day's Charcuterie course for my birthday and what a day it was! Evebrything from butchering half a pig to the curing, drying, recipes, mincing and hilarious salami making. A fantastic local produce lunch was provided too. We were sent away with a pancetta kit to make at home (including a large cut of belly that we butchered earlier) and our salami and chorizo will be sent on when it is ready. Totally awesome and highly recommended." Jon M Chamberlian
  • "The course brilliant, far exceeded my expectations. Andy and James were brilliant, their knowledge on the subject was exceptional. The meats they are producing are beautiful and it is no surprise that they are growing so quickly. It is truly some of, if not the best Charcuterie I have ever tasted. The course fills you with the confidence you need to get home and give it a go. It was a great day and I cannot thank you guys enough. Kind Regards Matt B"
  • "A unique course, I have been on many cookery courses and this is one of the best in terms of content from butchery to a sausage ready to hang. Learn some special skills which are not easy to obtain from the WEB." Submitted on Survey Monkey by somebody attending our January Charcuterie Making Course
  • "The perfect cure for a dreary Saturday in January!" Submitted on Survey Monkey by somebody attending our January Charcuterie Making Course
  • "My birthday present from my wife this year was a charcuterie workshop and I can safely say it was probably the best foodie course I have attended. Ratio of attendees to instructors was generous which meant there was always an expert you could quietly ask that 'stupid' question!" Mark Gibbons
  • "A great day learning the traditional way of preserving, and how to adapt it to the modern pallette." Submitted on Survey Monkey by somebody attending our November Charcuterie Making Course
  • "James and Andy are very keen to share their knowledge and experience of charcuterie. The lunch was very good, the course informative and enjoyable. They do what they do very well and the end product is testimony to their passion and dedication. I'd do the course every weekend if I could!" Submitted on Survey Monkey by somebody attending our November Charcuterie Making Course
  • "A very informative day. Andy and James are both very passionate and knowledgeable about charcuterie and clearly take great pride in their top-quality approach to their products. The learning is very hands-on with everyone actively engaged. There was plenty of products to taste as part of the lovely lunch and lots of laughter throughout the whole experience." Submitted on Survey Monkey by somebody attending our October Charcuterie Making Course
  • "Thoroughly enjoyed the course and was particularly impressed that for the six of us attending the course there were 2 or sometimes 3 'tutors' available, all of whom were really enthusiastic about their product." Submitted on Survey Monkey by somebody attending our October Charcuterie Making Course
  • "James and Andy made the day really interesting and I learnt a lot about meat curing. I thoroughly enjoyed the course and would certainly recommend it to someone with an interest in making charcuterie." Submitted on Survey Monkey by somebody attending our June Charcuterie Making Course
  • "A really enjoyable day delivered by 2 knowledgeable and friendly chaps, recommended for complete novices or those just wanting to see what others are doing!" Submitted on Survey Monkey by somebody attending our June Charcuterie Making Course

£130.00

Charcuterie Making Course - Saturday 9th September 2017

The course will be held at Lower Stock Farm, Wrington, Somerset from 10am to 4pm

On this course you will:

• Learn how to butcher a pig for charcuterie cuts
• Learn how to prepare meat for making salami & chorizo
• Learn about the basic principals behind fermentation and air drying
• Make your own salami
• Cure joints in preparation for air-drying
• Tour the Somerset Charcuterie production facility
We will provide some lunch (cheese & charcuterie of course) and a glass or two of local cider.


After the course:
• You will take away a home curing kit for making your own pancetta
• We will send your salami & chorizo to you as soon as it is ready

MAXIMUM 8 PEOPLE PER COURSE - £130.00 per person

£130.00

Charcuterie Making Course - Sunday 10th September 2017

The course will be held at Lower Stock Farm, Wrington, Somerset from 10am to 4pm

On this course you will:

• Learn how to butcher a pig for charcuterie cuts
• Learn how to prepare meat for making salami & chorizo
• Learn about the basic principals behind fermentation and air drying
• Make your own salami
• Cure joints in preparation for air-drying
• Tour the Somerset Charcuterie production facility
We will provide some lunch (cheese & charcuterie of course) and a glass or two of local cider.


After the course:
• You will take away a home curing kit for making your own pancetta
• We will send your salami & chorizo to you as soon as it is ready

MAXIMUM 8 PEOPLE PER COURSE - £130.00 per person

£130.00

Charcuterie Making Course - Saturday 7th October 2017

The course will be held at Lower Stock Farm, Wrington, Somerset from 10am to 4pm

On this course you will:

• Learn how to butcher a pig for charcuterie cuts
• Learn how to prepare meat for making salami & chorizo
• Learn about the basic principals behind fermentation and air drying
• Make your own salami
• Cure joints in preparation for air-drying
• Tour the Somerset Charcuterie production facility
We will provide some lunch (cheese & charcuterie of course) and a glass or two of local cider.


After the course:
• You will take away a home curing kit for making your own pancetta
• We will send your salami & chorizo to you as soon as it is ready

MAXIMUM 8 PEOPLE PER COURSE - £130.00 per person

£130.00

Charcuterie Making Course - Sunday 8th October 2017

The course will be held at Lower Stock Farm, Wrington, Somerset from 10am to 4pm

On this course you will:

• Learn how to butcher a pig for charcuterie cuts
• Learn how to prepare meat for making salami & chorizo
• Learn about the basic principals behind fermentation and air drying
• Make your own salami
• Cure joints in preparation for air-drying
• Tour the Somerset Charcuterie production facility
We will provide some lunch (cheese & charcuterie of course) and a glass or two of local cider.


After the course:
• You will take away a home curing kit for making your own pancetta
• We will send your salami & chorizo to you as soon as it is ready

MAXIMUM 8 PEOPLE PER COURSE - £130.00 per person

£130.00

Charcuterie Making Course Voucher

For those who would like to give one of our charcuterie making courses as a gift.

The voucher will come with a unique discount code covering the full cost of the course so that it can be booked online or over the phone.

• Learn how to butcher a pig for charcuterie cuts
• Learn how to prepare meat for making salami & chorizo
• Learn about the basic principals behind fermentation and air drying
• Make your own salami
• Cure joints in preparation for air-drying
• Tour the Somerset Charcuterie production facility
We will provide some lunch (cheese & charcuterie of course) and a glass or two of local cider.

After the course:
• You will take away a home curing kit for making your own pancetta
• We will send your salami to you as soon as it is ready

"I received a day's Charcuterie course for my birthday and what a day it was! Evebrything from butchering half a pig to the curing, drying, recipes, mincing and hilarious salami making. A fantastic local produce lunch was provided too. We were sent away with a pancetta kit to make at home (including a large cut of belly that we butchered earlier) and our salami and chorizo will be sent on when it is ready. Totally awesome and highly recommended."
Jon M Chamberlian

"The course brilliant, far exceeded my expectations. Andy and James were brilliant, their knowledge on the subject was exceptional. The meats they are producing are beautiful and it is no surprise that they are growing so quickly. It is truly some of, if not the best Charcuterie I have ever tasted. The course fills you with the confidence you need to get home and give it a go. It was a great day and I cannot thank you guys enough. Kind Regards Matt B"
Submitted on Survey Monkey by somebody attending our January Charcuterie Making Course

"A unique course, I have been on many cookery courses and this is one of the best in terms of content from butchery to a sausage ready to hang. Learn some special skills which are not easy to obtain from the WEB."

Submitted on Survey Monkey by somebody attending our January Charcuterie Making Course

"The perfect cure for a dreary Saturday in January!"
Submitted on Survey Monkey by somebody attending our January Charcuterie Making Course

"A great day learning the traditional way of preserving, and how to adapt it to the modern pallette."
Submitted on Survey Monkey by somebody attending our November Charcuterie Making Course

"James and Andy are very keen to share their knowledge and experience of charcuterie. The lunch was very good, the course informative and enjoyable. They do what they do very well and the end product is testimony to their passion and dedication. I'd do the course every weekend if I could!"
Submitted on Survey Monkey by somebody attending our November Charcuterie Making Course

"A very informative day. Andy and James are both very passionate and knowledgeable about charcuterie and clearly take great pride in their top-quality approach to their products. The learning is very hands-on with everyone actively engaged. There was plenty of products to taste as part of the lovely lunch and lots of laughter throughout the whole experience."
Submitted on Survey Monkey by somebody attending our October Charcuterie Making Course

"Thoroughly enjoyed the course and was particularly impressed that for the six of us attending the course there were 2 or sometimes 3 'tutors' available, all of whom were really enthusiastic about their product."
Submitted on Survey Monkey by somebody attending our October Charcuterie Making Course

"James and Andy made the day really interesting and I learnt a lot about meat curing. I thoroughly enjoyed the course and would certainly recommend it to someone with an interest in making charcuterie."
Submitted on Survey Monkey by somebody attending our June Charcuterie Making Course

"A really enjoyable day delivered by 2 knowledgeable and friendly chaps, recommended for complete novices or those just wanting to see what others are doing!"
Submitted on Survey Monkey by somebody attending our June Charcuterie Making Course

"The day course was a fantastic experience for a compete charcuterie novice like myself to learn the principles of curing meat at home. On the day there where several clients looking to gain professional insights into the trade, James and his team easily adapted to cater for our individual requirements. It's a day I would happy recommend to anybody with in interest or passion in charcuterie."
James Hoppe

£130.00

£25 Somerset Charcuterie Voucher

We will email the voucher and your unique voucher code for online purchases within 24 hours of payment.

  • This voucher has no cash value and cannot be exchanged for cash.
  • Vouchers cannot be redeemed over the phone.
  • If the value of the Order is greater than the value of the redeemed Voucher, the remaining amount is payable by the customer using their chosen payment method.
  • If the order value is less than the Gift Voucher value no change or cash will be given.
  • Gift Vouchers are only valid for one use. Once the gift voucher has been used (whether in an authorised or unauthorised manner) it will become void. The Gift voucher recipient is responsible for ensuring that the unique code on their voucher is kept secret and is not used by anyone else.
  • Vouchers must be used by the specified expiry date and will become void after this date if not used.
  • All standard terms and conditions apply when placing an order using a Voucher.
  • Somerset Charcuterie Limited reserves the right to amend these terms and conditions for vouchers at any time and without prior notice

£25.00

£10 Somerset Charcuterie Voucher

This voucher can be used on-line or at any market or festival event.
We will email the voucher and your unique voucher code for online purchases within 24 hours of payment.


  • This voucher has no cash value and cannot be exchanged for cash.
  • Vouchers cannot be redeemed over the phone.
  • If the value of the Order is greater than the value of the redeemed Voucher, the remaining amount is payable by the customer using their chosen payment method.
  • If the order value is less than the Gift Voucher value no change or cash will be given.
  • Gift Vouchers are only valid for one use. Once the gift voucher has been used (whether in an authorised or unauthorised manner) it will become void. The Gift voucher recipient is responsible for ensuring that the unique code on their voucher is kept secret and is not used by anyone else.
  • Vouchers must be used by the specified expiry date and will become void after this date if not used.
  • All standard terms and conditions apply when placing an order using a Voucher.
  • Somerset Charcuterie Limited reserves the right to amend these terms and conditions for vouchers at any time and without prior notice

£10.00