The South African – Boerewors, Droewors and Biltong Workshop

1-day Workshop

When: 7 November 2026.

Where: Wickedfood Earth Farm, Hekpoort, Gauteng.

Workshop Cost: R1 990pp, including tea/coffee and lunch.

With Accommodation – From R2 800pp sharing (R800 single supplement), includes, workshop and accommodation.

To Book: ci***@***********co.za 076 236-2345.

Not only has Wickedfood Earth Country Cooking School become synonymous with free-range pork and top quality cured meat, we are also proud of our South African charcuterie heritage of curing veld-raised beef and venison in the form of boerewors, droewors and biltong. Commercially, most of these products are made with prepacked spice mixes. At Wickedfood Earth Country Cooking School we use time-honoured methods that are more than 200 years old, handed down from Mike’s great grandparents. The recipes we use contain no artificial preservatives or flavour enhancers, just a balance of top quality spices, salt, sugar and vinegar, and of course time, patience, and quality meat.

• Hands-on demonstration of how to identify the different muscles in beef for the best biltong;
• Dry cure for biltong and chilli bites;
• Hands-on demonstration on how to prepare, apply, cure and age;
• The science and theory of making wet and dry sausage – extensive notes and explanation of exactly how the process works including salting, spicing, grinding, filling and drying.
• The basics of making perfect beef classic boerewors;
• How to make a droewors.