Chorizo Making

Date/Time Location Course facilitator
11 May 2024 2:00 PM - 4:00 PM Oast House Jenny Huggett

Learn the basics of making a simple chorizo, from the stuffing, to the fermentation process, the curing, and ultimately turn your excess minced meat into a delicious shelf stable product that doesn’t need refrigeration.  This introduction to chorizo making will enable you to preserve excess pork and beef mince. into a delicious product at less than 30% of the price.

We will look at the different types of casing for the chorizo, different ways and equipment used to stuff your casings, as well as what flavourings you can use to flavour your meat. We will then look at how to start the fermentation effectively, and how to cure your product at home without it going mouldy or the skin drying out.  The mince we will be using comes for one of our members organic pigs and we plan for you to make 3 chorizo ferment and cure at home, and you will be eating this product within just 4 weeks. This workshop is designed to give you the knowledge and confidence to make much more at home.




Don’t forget – you’ll need to log in before buying tickets. If you’re not yet a member, just drop an email to the SFTG GTO and we’ll organise your tickets for you.

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