Become A Wickedfood Charcuterie Workshop Host

Every winter, as the days shorten and the curing season begins, the Wickedfood Earth team packs up knives, spices, and decades of experience and heads out onto the road.

What began as workshops from our teaching kitchens at Wickedfood Earth Farm has, since 2022, grown into a nationwide winter programme — sharing hands-on charcuterie skills with farming communities across South Africa.

These workshops are not demonstrations. They are immersive, practical, and rooted in real butchery: breaking down whole animals, curing meat, making sausages and salami, and understanding how to add value ethically and responsibly.

What People Are Saying:

“I just want to thank you for a wonderful three days on your farm. You made me feel so welcome — the meals, the laughs, and the way the course was presented. I will recommend it to anyone.” — Koos

“For anyone wanting to start a small farm-based or community butchering business, the Wickedfood Charcuterie Workshop is the best investment you can make.” — Charles

Our Background

For over 30 years, Mike Crewe-Brown has explored food traditions through journalism, cooking, lecturing, and food anthropology.

In 2009, Mike and Cilla moved onto bare land and established Wickedfood Earth Farm, built on permaculture principles, with the intention of understanding the food chain from the soil up — and sharing that knowledge through media and workshops.

Over the past 16 years, Mike has researched and developed an extensive range of cured meats using pork, beef, mutton, goat, venison, and goose. The extensive knowledge gained over the years has been turned into a series of workshops.

In 2025, Wickedfood Earth Farm was recognised as a Slow Food Farm, joining a global network dedicated to producing good, clean, and fair food through agroecological principles — the first farm in Southern Africa to be accredited.

Looking for Hosts — 2026 Winter Programme

We are currently planning our 2026 winter charcuterie workshops, running from June to October, and are looking for host venues across South Africa.

Tentative route:

  • June: KZN and Northern regions
  • Mid July – End August: Free State, Eastern Cape, Western Cape, Northern Cape

Hosting works on a trade-exchange basis:

  • The host receives one to two free participation places in the workshop (dependant on the number of attendees);
  • A staff member trains free of charge;
  • The host keeps all meat processed during the workshop.

If you would like to be considered as a host, please contact us at:
earth@wickedfood.co.za

Click here for workshops currently on offer.