This class will take participants through the basic principles of making bacon, including cut selection, curing ingredients and techniques.
Each participant will learn how to cure a piece of pork using dry curing techniques. These cuts can be taken home to continue the curing process and enjoyed as homemade bacon in time for breakfast the following weekend.
We’ll also taste test some samples of ready made bacon from The Flying Pig Providore including our signature Maple & Sea Salt bacon, listed by The Sydney Morning Herald as the best free range bacon in Sydney.
NB – Ice mats will be provided for participants to take their bacon home. The pork will need to be returned to a refrigerator as soon as possible following the class. We recommend bringing a chiller bag with you to transport your bacon home.
What you'll get
- Pasture raised pork
- Various curing ingredients
- Food grade plastic tubs
- Food grade cutting boards
- Disposable gloves
- Zip lock bags
- Ice mats
what to bring
- A hat or other hair covering (eg head scarf)
- Note pad
- Chiller bag for taking your bacon home