2-day Pork Charcuterie Workshop, Clarens
Join the Wickedfood Earth Team, in conjunction with St Fort Farm for a hands-on 2-day Pork Charcuterie Workshop, where we’ll show you how to break down and butcher a pig for charcuterie, and introduce you to the basics of the three main arts of pork curing, including:
- whole muscle dry curing and aging, including bacon, pancetta and coppa;
- how to make 2 classic sausages; and
- the art of making artisan salami from scratch.
When: 15 to 16 September 2025;
Where: St Fort Farm Clarens, Free State.
Cost Workshop: R3 995pp for both days, includes all ingredients, extensive notes and lunches on both days (excludes accommodation).
Cost of the Workshop with accommodation: From R6 395pp sharing for both days, includes, workshop, accommodation and meals.
Workshop booking: cilla@wickedfood.co.za or WhatsApp 076 236-2345 or Quicket;
Accommodation Booking: info@stfort.co.za or Lizl 078 457-2504
Led by Mike, co-founder of Wickedfood Earth Farm and recognised as a Slow Food champion, these workshops are about more than just learning how to make bacon, sausage or salami. They’re a celebration of ethical, sustainable, small-scale food production – rooted in 30 years of culinary exploration, teaching, and food anthropology.
Since 2014, our country cooking school in Gauteng has become synonymous with traditional South African cured meats and European-style charcuterie. From coppa and pancetta to boerewors and biltong, we’ve perfected the craft and now share it on the road.
With over 2 000 participants trained to date, our mobile workshops are designed for farmers, foodies, chefs and hobbyists alike – anyone looking to understand where their food comes from, how to process it with respect, and how to add value.
Join us on this journey. Learn new skills. Meet like-minded people. Reconnect with real food. And savour the joy of curing your own pork from scratch.
Our hosts
Located just a few minutes from the vibrant town of Clarens, St Fort Farm is a gem of the Free State highlands. The farm’s historic sandstone guesthouse, dramatic mountain backdrops and surrounding farmlands create a picture-perfect setting. With crackling fires, hearty farm meals and charming accommodation, it’s an ideal venue to step away and learn something truly valuable.
2-day Pork Charcuterie 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’ll 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 and coppa;
Day two – Making of Sausage and Salami
- The science and theory of making wet and dry sausages – 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.