Wickedfood Earth 2024 Charcuterie Workshop Roadshow

To book Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

Due to the wonderful support both from students and our hosts, this year we’re going to base ourselves in Stanford for a full 9 days offering 4 very different workshops:

When: 22 to 30 June – 5 very different workshops over 9 days;

• 22 to 23 June – 2-day pork charcuterie – R3 990pp;
• 24 June – 1-day wet curing and brining for different hams – R2 490 or R1 990 if done in conjunction with the 2-day Pork Charcuterie workshop;
• 26 to 27 June – 2-day advanced sausage and salami – R3 990pp;
  
• 29 to 30 June – 2-day beef charcuterie – R3 990pp.

Where: In The End, and Goodluck Farm, Stanford, Southern Cape.

Special offer: Join the team for the full 9 days Charcuterie Workshop Programme for R 10 990, a saving of nearly R3 000; And with accommodation at the spectacular Goodluck Farmhouse R14 990pp for 8 nights, including the all the charcuterie workshops – see details below.

Our hosts Loraine, Paul & Lyle Bewsher, and Tabby Robertshaw, bon viveurs of note, ensure that this event will be a food experience not to be missed. Apart from the workshop, participants are in for a gourmet treat for teas, snacks and lunch, when Tabby, Paul and Lyle prepare a unique al fresco feast that will get you talking for years to come.

Wickedfood Earth Farm has become synonymous with free-range pork and beef, 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 that we have accumulated over the years on processing pork and other meats. Included in the price is 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.

In 2022, for the first time, the Wickedfood Earth Country Cooking School Team did a series of Charcuterie Workshop roadshows around South Africa. For 2023 again, from May to September, we travelled to major centers and visited smaller farming communities around the country to run a series of 1-. 2- and 3-day hands-on workshops. More…

In-depth 2-day pork charcuterie workshop 

22 to 23 June – R3 990pp or R5 990 if booked in conjunction with the Pork Brining workshop below. 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 1 – 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 2 – 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 a basic pork salami – how spices and preservatives work, and grinding, stuffing and drying a classic salami.

Brining and wet curing pork for hams

24 June – R2 490pp or R1 990pp if done in conjunction with the 2-day Pork Charcuterie workshop above. An introduction to the wonderful world of brining meat. We will show you how to break down a big pig for brining and introduce you to the basics of brining various cuts of pork to make hams, hot smoked bacon, smoked loins, and a lot more.

Techniques covered include:

Pork butchery, cuts for brining and brine mixes

• How to break down a pig – hands-on demonstration of how to break down a pig carcass and the different brining cuts (different to dry curing);
• The brine – how brine works, how to apply it to meat and time in the brine;
• Hot smoking – how hot smoking works, smoking times and how to build a simple hot smoker at home;
• Gammon cooking methods – stove top and oven methods of how to cook the perfect juicy Christmas gammon.

Advanced 2-day sausage and salami Workshop

26 to 27 June – R3 990pp or R2 290 per day for any one day of the workshop. More complicated processes and advanced spicing for truly unique sausages and salamis (participants in this workshop must have attended our 2 or 3 day introductory workshop so they have a good understanding of the basics of sausage making and fermentation for salami).  

Day 1 – Sausages We’ll show you the principles of how to interpret, adapt and develop a sausage recipe, and share 10 of our favourite sausage recipes with you. In the workshop we’ll make a selection of sausages from around the world including Thai Sai Ua, Mexican Chourizo, Greek Feta and mint, North African Lamb Merguez and German Weisswurst.

Day 2 – Salami Advanced dried sausage/salami making of 4 very different salamis from citrus flavoured venison salami, and hand crafted mini Italian salamis to Spanish chourizo, Pepperoni and the spectacular fiery Italian Nduja spreading salami.

Beef charcuterie Workshop

28 – 29 June – ±R3 990pp. In this hands-on 2 full day workshop, we will introduce you to the basics of the three main arts of beef curing, whole muscle dry curing and aging; brining whole cuts for corned beef and hot smoking; and how to make 2 classic sausages, and the basics of making droewors and salami.

Day 1 – Whole muscle curing

• Hands-on demonstration of how to identify the different muscles and the different charcuterie beef cuts;
• Different dry cures for biltong, cured loin, Bresaola, and dry cured brisket;
• Hands-on demonstration on how to prepare, apply, cure and age the different cuts of meat;
• The art of wet curing or brining, and how to make the perfect corned beef and pastrami;
• The secrets of hot smoking at home.

Day 2 – Sausage and salami

How to make our champion traditional boerewors, spicy beef sausage, beef meat stick 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 beef sausages –  classic traditional boerewors, and spicy beef;
• Meat fermentation and how to make a basic beef salami – how spices and preservatives work, and grinding, stuffing and drying beef snack stick, droewors and a classic salami.

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

Accommodation

Special offer: R14 990pp (based on 2 people sharing a room) for 8 nights at Goodluck Farmhouse, including lunches and the all the charcuterie workshops.

Goodluck Farmhouse is a luxurious country farmhouse on one of our hosts, Tabby Robertshaws’, working off-grid eco farm. Its a space to breathe out, unwind and enjoy the country air, spring water and expansive views. Goodluck Farmhouse sleeps 8 in 4 en-suit bedrooms, and also boasts a fireplace, outdoor braai and fire pit. Located just 10 minutes from the historic and picturesque Stanford Village and the workshop venue.

For those looking for something unique and totally luxurious try Off-grid eco cottage It’s also situated on Goodluck Farm, working regenerative farm in the heart of the Overberg, with panoramic views towards Walker Bay and the Kleinriviersberg mountains. Surrounded by fynbos and vineyards, this cottage has pure spring fed water, a wood fired hot tub, solar power so is not affected by load shedding. Guests are welcome to wander around the farm, swim and fish in the dams, and meander through the veggie gardens.

The Stanford Hotel offers comfortable accommodation within walking distance of the venue. hotel@stanfordvillage.co.za or 082 781 1704

 

Classes are limited to a maximum of 12 students for these hands-on cooking classes. (Terms and conditions apply)