In-depth 2-day Pork Charcuterie Workshop
An introduction to the wonderful world of charcuterie. This hands-on 2 full day workshop, includes, extensive notes, all ingredients and lunch on both days. We will introduce you to the basics of the 2 main arts of meat curing – whole muscle dry curing, how to make 2 classic pork sausages, and the basics of making salami.
Day one – Pork butchery and Whole muscle curing
- The science and theory of whole muscle curing – extensive notes and explanation of exactly how the process works including the use of different salts, drying and smoking techniques.
- How to break down a pig for charcuterie – hands-on demonstration of how to break down a pig carcass and the different charcuterie cuts;
- Whole Muscle Curing – the basics of dry curing for pancetta, bacon, coppa and much more.
Day two – Making of Sausage and Salami
- The science and theory of making wet and dry sausage – extensive notes and explanation of exactly how the process works including salting, spicing, cultures, grinding, filling and drying.
- The basics of making 2 perfect pork sausages – for two very different classic pork sausages;
- Meat fermentation and how to make salami – how spices and preservatives work, grinding, stuffing and drying. We’ll walk you through all the steps for making a classic artisan Italian style salami from scratch.
Our hosts
Tess and Paul of Gebers Barn Farm, will be hosting us for this workshop. Located just outside Gqeberha, is a sustainable and regenerative farm, with its focus on supplying salad, micro greens, edible flowers and herb ingredients to the food industry in and around Gqeberha. In the last two years they have also introduced poultry and free range pigs into their farming mix to become more sustainable. For those needing to stay over their are a number of accommodation options available close by.
From R3 990.00
