Click the link For August programme to Limpopo/Mpumalanga

Wickedfood Earth Farm has become synonymous with free-range pork and top quality charcuterie, including our range of sausage, coppa, pancetta, bacon and ham. At our country cooking school we offer hands-on charcuterie workshops where we share the knowledge we have accumulated over the years on processing pork and other meats.

We also teach the wonderful world of charcuterie at selected venues around South Africa in 2-day workshops. In these charcuterie workshops we will introduce you to the basics of pig butchery, whole muscle dry curing and aging; how to make 2 classic pork sausages; and the science of making both a commercial and artisan salami. 

Included in the price is extensive notes, coffee and tea on arrival, the in-depth hands-on workshop, and lunch. To give every participant a good hands-on experience these classes are limited to a maximum of 12 participants per workshop.

Western and Northern Cape in July 2023

• 12 to 13 July 2023 In-depth 2-day Pork charcuterie workshop at Imbeza Farm above the city of George, off the N12 to Oudtshoorn. The farm boasts a selection of self-contained cottages, perfect for anyone needing accommodation. More….;
• 15 to 16 July 2023 In-depth 2-day Pork charcuterie workshop at Ruskamer@In The End in Stanford, Southern Cape. Our hosts Paul & Loraine Bewsher, and Tabby Robertshaw, bon viveurs of note, ensure that this event will be a food experience not to be missed. More….
• 21 to 22 July 2023 in-depth 2-day Pork charcuterie workshop – at The Chargo Merino Inn, in Colesburg, conveniently located just off the highway, with comfortable, reasonably priced accommodation for those traveling from further afield More….;

In-depth 2-day charcuterie workshop – R3 495pp.

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 of 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 making both a commercial salami from Deli Spice’s new batch pack, as well as a classic artisan salami from scratch.
  

To book for the Workshop mail Cilla cilla@wickedfood.co.za (076 236-2345)