Get ready for a day of curing, smoking, and preserving with guest chef Frank Krawczyk at Blairs Cove in Durrus.
Frank Krawczyk, Ireland’s pioneering charcutier, will demonstrate the art of meat curing, smoking and preservation in a one day course at Blairscove Restaurant. Enrol in this course, and you will learn the basics of pork butchery cuts for use in preservation, curing and smoking techniques.
The event also includes the background and history of these practices, and Frank will outline cultural differences in various styles of charcuterie. Lunch will reflect the types of charcuterie demonstrated. This event is part of the ‘A Taste of West Cork Food Festival”.
More about guest Chef Frank Krawczyk
Frank sells his own home-produced charcuterie, including his famous salami and sausage, brawn, pate, bacon, and speck. He also sells a range of delicious chutneys and pickles and – fresh from the barbecue – Frank’s tasty Artisan (all meat) Bangers with garlic or chilli. These are served in a roll with local salads! Frank is based in Schull, County Cork.
More about Blaircove
Blairscove House is situated on the picturesque inlet of Dunmanus Bay in West Cork on the Wild Atlantic Way. Not touched by mass tourism, it appeals to visitors who want to get away ‘far from the madding crowd,’ yet desire premium facilities in terms of service and food. Do you love home-from-home comforts in terms of welcome and accommodation?
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More about the festival
A Taste of West Cork Food Festival brings together a unique mix of food markets, demonstrations, competitions, dinners, brunches, and banquets, along with food-tastings, talks, exhibitions, children’s events and more!