1 to 16 August – All within 2 hours’ drive of Cape Town

From mid July to late August, the Wickedfood Earth Team (Cilla and Mike) will be travelling the length of South Africa, hosting a national series of Charcuterie and Pig Husbandry Workshops.

The centrepiece of this tour is our two-week residency in the Western Cape, where we’ll be offering four distinct, hands-on workshops hosted by exceptional partners in equally remarkable settings. Each workshop is different in focus, depth and experience, but all share a commitment to craft, whole-animal utilisation, and real food skills that last a lifetime.

If you’re based in the Western Cape, these workshops are all within an easy two-hour drive and offer multiple ways to engage, whether your interest is culinary, agricultural or professional.

What’s on Offer in the Western Cape

Stanford – 2-Day Sausage & Salami Making Workshop

Saturday 1 & Sunday 2 August

Hosted by Loraine, Paul and Lyle Bewsher, this workshop is as much a celebration of food as it is a deep dive into sausage and salami making. Expect generous hospitality, long tables, and memorable meals prepared by Paul and Lyle alongside two intensive days of hands-on learning. More…..

Focus of the workshopDay 1 – Fresh Sausages
Learn how to read, adapt and design sausage recipes. We’ll share eight trusted pork, beef and lamb recipes and make four international styles on the day.

Day 2 – Dried Sausages & Salami
Advanced salami making, covering four very different styles, from citrus-led beef salami to Italian, Spanish and the fiery Nduja spreadable salami. Additional recipes are provided to continue experimenting at home.

This workshop suits enthusiastic home cooks, chefs and food lovers who want a focused, immersive sausage and salami experience paired with outstanding food.

To book Contact Cilla: 076 236-2345 or cilla@wickedfood.co.za, or book via Quicket;

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

Somerset West – Vergelegen Wine Estate

2 very different workshops

Founded in 1700, Vergelegen is one of South Africa’s most respected estates, known for its wines, gardens, heritage and thoughtful approach to food. Hosting a charcuterie workshop here brings traditional skills into a setting defined by patience, stewardship and excellence.

3-Day In-Depth Pork Charcuterie Workshop

Wednesday 5 – Friday 7 August 2026
(only 3 spaces still available)

This is our most comprehensive Western Cape offering, taking participants through the full arc of pork charcuterie over three practical days.

Key themes across the three days

  • Whole pig butchery and identifying muscles for curing
  • Brining and hot smoking of whole cuts
  • Whole-muscle dry curing and ageing (bacon, pancetta, coppa)
  • Classic fresh sausages
  • Fundamentals of artisan salami made entirely from scratch

Structure

Day 1 – Brining & Hot Smoking
Carcass breakdown for brined cuts, five different brines, hot smoking principles, and cooking gammon.

Day 2 – Pork Butchery & Dry Curing
Dry-curing science, airflow and humidity, and hands-on preparation of whole-muscle cures.

Day 3 – Sausage & Salami
Wet and dry sausage science, fermentation, stuffing, drying and salami production.

This workshop is ideal for serious practitioners, chefs, farmers and producers seeking depth and confidence across the full charcuterie spectrum. More…..

To book – cilla@wickedfood.co.za or 076 236-2345

Cost – R5 980pp for all three days.

2-Day Free-Range Pig Husbandry & Processing Workshop

Tuesday 11 & Wednesday 12 August (only 4 spaces still available)

Designed for farmers, smallholders, chefs and food producers, this workshop offers a complete, field-tested overview of raising and processing free-range pigs under South African conditions.

Structure

Day 1 – Free-Range Pig Husbandry
Outdoor systems, genetics, breeding decisions and ethical management, supported by practical farm walk-throughs.

Day 2 – Butchery & Utilisation
Hands-on whole-pig breakdown, fresh cuts, cooking applications and full carcass utilisation, including the fifth quarter.

This workshop stands apart from the charcuterie offerings, focusing on systems, decision-making and value creation from birth to plate. More…..

To book – cilla@wickedfood.co.za or 076 236-2345

Cost – R3 990pp for both days.

Jacobsbaai (West Coast) – O’Driscoll’s

2-Day Pork Charcuterie Workshop

Saturday 15 & Sunday 16 August

Owned and hosted by Áine and JP, O’Driscoll’s Jacobsbaai combines West Coast character with warm, personal hospitality. The setting encourages connection, conversation and focused learning.

This two-day workshop distils the core disciplines of pork charcuterie into a highly practical format.

Workshop focus

  • Pig butchery and identifying muscles for curing
  • Whole-muscle dry curing and ageing
  • Classic fresh pork sausages
  • Fundamentals of artisan salami

Structure

Day 1 – Butchery & Dry Curing
Cuts for pancetta, bacon and coppa, and hands-on curing techniques.

Day 2 – Sausage & Salami
Salting, spicing, cultures, fermentation, stuffing and drying.

Ideal for participants who want a complete charcuterie foundation in a compact, immersive format. More…..

To Book: cilla@wickedfood.co.za or WhatsApp 076 236-2345 or Quicket;

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

Choosing the Right Workshop

Whether you want:

…the Western Cape leg of the tour offers a rare chance to learn these skills close to home, in outstanding settings, from people who live and teach this work every day.

Join us on the road. Learn enduring skills, meet like-minded people, reconnect with real food, and experience the satisfaction of curing your own pork from scratch.