Join the Wickedfood Earth Team, in conjunction with Goodluck Homestead 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 ageing, including bacon, pancetta and coppa;
• how to make 2 classic sausages; and
• the art of making artisan salami from scratch. 

When: 27 and 28 September 2025.

Where: Goodluck Homestead, Stanford, Western Cape.

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 R4 700pp sharing, includes, workshop, accommodation and meals.

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

Accommodation Booking: 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 you.

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

Goodluck Homestead is a tranquil haven in the Overberg hills outside Stanford. Surrounded by mountains, vineyards and wetlands, the farm embraces a regenerative ethos, with animals, gardens and winemaking at its core. On-site accommodation lets you soak in the beauty and peace of this remarkable landscape, it’s a destination that celebrates slow living and community — a perfect pairing with a charcuterie journey.

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.