Plumpton Certificate

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A course designed to teach basic curing skills for pork cuts. Learn how to produce back bacon, streaky bacon and gammon joints.

Course Outline

  • The history of curing
  • Different methods of curing
  • Dry curing and brining
  • The science of curing
  • Specialist cures
  • Prepare a side of pork for curing
  • Look at specifications for each cut
  • Dry cure some pork products
  • Take home some product to continue the curing process at home and have some delicious products to eat.

Course reference: FTP020

Entry Requirements:

An interest in the subject.

Students should wear casual clothes suitable for butchery.

Robust shoes (not trainers).

Disposable aprons and coats will be provided.

Students may bring their own knives but college knives will be provided.

Dates & Location:

Date: TBC

Time: 09:30- 16:30

Location: Ockham


1 Day



+ £27.00 mandatory fee for materials


Food industry students will have access to our onsite Dairy Processing Unit where we pasteurize milk and various cheeses, yogurts and ice cream as well as a being able to use a fully functioning bakery in Brighton.

For those taking part in our butchery courses, we have a fantastic off site butchery school in Robertsbridge.

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