Enjoy fine charcuterie? Love wine? This is the event for you.

We’ve teamed up with local award winning charcuterie producers, Marsh Pig, to create a workshop style session that explores how to pair the finest quality free range British pork and beef based charcuterie with equally fine wines.

As you settle in with a welcome glass of fizz, Marsh Pig founders, Jackie & Sarah Kennedy will be on hand to introduce their delicious charcuterie and we’ll explain how to create amazing pairings that you can re-create at home. You’ll also be able to taste an exclusive Salami specifically made to pair with a Pinot Noir Precoce from local vineyard Flint, which won the highly coveted WineGB east 2023 Wine of the Year.

The evening is practical and informative and you’ll enjoy six delicious pairings like those listed below:

Lomo paired with a Southern French Grenache Blanc
Coppa paired with an Etna Rosso from Sicily
An exclusive Salami paired with Flint Vineyard’s Pinot Noir Precoce
Garlic and black pepper stick Salami paired with a rustic, herby Pic Saint-Loup from the Languedoc in Southern France
Sliced garlic and paprika Salami paired with a Gran Reserva style Spanish red
A locally sourced chicken liver parfait paired with a Monbazillac dessert wine

The above pairings are indicative and may differ on the night based on availability. Pairings will be accompanied by rustic French bread and cornichons.

Due to the nature of this event it is not suitable for vegans or vegetarians. Please advise of any other dietary requirements upon booking by e-mailing us on info@norfolkwineschool.com