Join the Wickedfood Earth Team, in conjunction with Gebers Barn Farm near Gqeberha (Port Elizabeth), 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: 28 to 29 July 2026

Where: Gebers Barn Farm, ±20 minutes west of Gqeberha (Port Elizabeth)

Cost of the Workshop: R3 990pp for both days, includes, all ingredients, extensive notes and lunches on both days (excludes accommodation).

Workshop booking: cilla@wickedfood.co.za or WhatsApp 076 236-2345 or Quicket;

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 go on the road to share it.

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

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.

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 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 on 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 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.