Marsh Pig Salami

Usually I buy my chipolatas and ham from a good butcher but this year I went on a Christmas curing course with charcutiers Jackie and Sarah at Marsh Pig in Norfolk. It was great fun and great value and as a consequence I've got pork, metaphorically speaking, coming out of my ears.
We assembled at Marsh Pig HQ in Norfolk on a cold, bright February day to be greeted with hot tea and coffee and the promise of an imminent bacon bap. We put on our pinnies, rolled up our sleeves and made bacon, sausages and salami to take home.