When: 27-28 July
Where: Keystone Cafe in Hoedspruit, Limpopo. They are an educational based eatery with the aim of telling the story of where food comes from. Their focus is on healthy, fresh and sustainable local produce.
To Book: cilla@wickedfood.co.za or 076 236-2345
The Workshop: An introduction to the wonderful world of charcuterie. This hands-on 2 full day workshop, includes all ingredients and lunch on both days. In this charcuterie workshop 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. We do not cover brining in this workshop. R3 995pp or R2290 per day for only part of the workshop.
Techniques covered include:
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 and coppa;
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 a basic pork salami – how spices and preservatives work, and grinding, stuffing and drying a classic salami.