Charcuterie Workshops At Wickedfood Earth, Gauteng

Wickedfood Earth Country Cooking School

Charcuterie Workshops for 2025

For Charcuterie Workshops around South Africa, click here

Wickedfood Earth Farm Country cooking School has become synonymous with free-range pork, veld-raised beef and mutton, and top quality charcuterie, including our range of sausage, coppa, pancetta, bacon and ham, as well as our own South African cured meats – droewors, boerewors and biltong. 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, beef, mutton and venison in hunting season. Included in the price is coffee and tea on arrival, the in-depth hands-on cooking class, and lunch. In 2024 we ran 10 classes over the winter with more then 200 students attending our workshops.

Should you wish to attend one of these workshops, please email me with and we will put you on our Charcuterie mailing list to keep you updated – Click here.

Alternatively if you are able to get a group of 8 people or more together we will run a charcuterie workshop exclusively for you,  please email us.

Apart from our regular workshops we will be running from Wickedfood Earth Country Cooking School in Gauteng, Wickedfood Earth Country Cooking School Team are again planning to hit the road in 2025 for a series of Charcuterie Workshops around South Africa and the UK.

Workshops planned for 2025

Workshops planned for 2024/5 from Wickedfood Earth Country Cooking School in Gauteng are as follows:

Free-range Pig Husbandry and Processing Workshop

8 to 9 February –  (R3 490pp for both days or R1 990pp per day, including tea/coffee and lunch on both days) – this 2-day workshop gives participants a unique insight into raising pigs on pasture from birth to slaughter, processing and marketing.  The workshop is a unique window into what pasture is all about, as well as the impact pigs have on pasture and how to manage pasture for maximum return. We also walk you through the entire slaughtering process, from dispatching a pig humanely, to cleaning the carcass, butchering and packaging. Click here to find out more.

“Thank you both so much for an awesome weekend. We learned so many new skills!! The course was so well put together and your operation, from enclosures, pasture programme, health and happiness of your animals all translates into delicious quality products. We had some bacon this morning J. VERY GOOD!! We have come home inspired and energised with a much clearer idea of where we want to be and how we are going to get there. Thank you once again!” – Darren and Lance

In-depth 3-day charcuterie workshop

21 to 23 March From 9:30am on all 3 days. R5 990pp (we also have limited space for people who only want to do part of the workshop at R2490 per day). An introduction to the wonderful world of charcuterie. This hands-on 3 full day workshop, includes all ingredients and lunch on all days. In this charcuterie workshop we will introduce you to the basics of the three main arts of meat curing – pig butchery, whole muscle dry curing and aging; brining whole cuts for hams and hot smoking; and how to make 3 classic pork sausages and the basics of making salami. 

Techniques covered include:

Day 1 – Brining for salt pork, ham, and more

• How to break down a pig for brined pork – hands-on demonstration of how to break down a pig carcass and the different brining cuts;
• The brine – An introduction to the wonderful world of brining meat and wet curing hams. We’ll introduce you to different brining mixes for various cuts of pork to make salt pork, shoulder hams, gammon, hot smoked belly bacon, kassler style smoked loin, and crispy pork knuckles;
• 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 gammon.

Day 2 – Pork butchery and Whole muscle dry curing

• The science and theory of whole muscle dry curing – extensive notes and explanation of exactly how the process works including the use of different salts and drying 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 for dry curing;
• Whole Muscle Dry Curing  – the basics of dry curing and aging for pancetta, bacon and coppa;

Day 3 – 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 3 perfect pork sausages –  classic breakfast pork, Italian style pork, fresh chourizo;
• Meat fermentation and how to make a basic pork salami – how spices and preservatives work, and grinding, stuffing and drying a classic salami.

In-depth 2-day Beef Charcuterie Workshop

26 to 27 April – 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.. ±R3 990pp.

Day 1

• 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

How to make our champion traditional boerewors, spicy beef sausage, beef meat stick (droewors) 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 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.

In-depth 2-day Venison charcuterie workshop

10 to 11 May – ±R3 990pp. In this hands-on 2 full day workshop, we will show you how to break down a large antelope, and introduce you to the basics of the three main arts of venison curing, whole muscle dry curing and ageing; brining whole cuts for corned venison and hot smoking; and how to make 2 classic sausages, and the basics of making real droewors from scratch and a spicy venison salami. More….

Day 1

• How to break down a carcass, butcher different fresh cuts and cuts for curing;
  
• Ideas on how to cook the various venison cuts from fillet warped in pancetta to how make the perfect roast leg;
• Making different dry cures from scratch for biltong, cured loin and dry cured leg; and
  
• Making brines for corned venison rump and whole roast leg of Venison.

Day 2

How to make a traditional venison boerewors, spicy sausage, droewors 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 perfect venison sausages –  classic traditional venison boerewors, and spicy venison sausage;
• Meat fermentation and how to make a basic venison salami – how spices and preservatives work, and grinding, stuffing and drying for real droewors from scratch and a classic salami.

 

2-day Introduction Workshop to making Sausage & Salami

The perfect introductory workshop to learn the principles of making truly unique sausages and salamis as a small business.

12 to 13 July 2025 – R3 990pp or R2 290 per day for any one day of the workshop. This 2-day Workshop is the perfect introductory workshop to learn the principles of making truly unique sausages and salamis as a small business. Techniques covered will include the basics of making the perfect meat and spice mix, and the difference between fresh, cooked and dried sausages.

We’ll cover a wide range of topics including:

• The basics of making the perfect meat and spice mix, and the difference between fresh, cooked and dried sausages, for:
  • 6 fresh sausages using different animal protein, including chicken, pork, beef and mutton/goat;
  • how to use pre-mixed batch packs;
  • what is a cooked sausage and how to make it;
  • making classic dried sausages and salamis from scratch.

Day 1 – Sausages We’ll show you the principles of how to interpret, adapt and develop a sausage recipe, and share 8 of our favourite sausage recipes with you. In the workshop we’ll make a selection of 6 different sausages including:

• Batch-pack chicken sausage;
• French Toulouse pork sausage;
• Our classic beef boerewors;
• Chaurice – a spicy American Cajun sausage, used in Creole gumbo and Jambalaya;  
• Lamb Kafta sausage;

Day 2 – dried sausage and salami

An introduction into:

• How salt, spices and preservatives work when making dried sausages, and different blends for different types of dry sausage and salami;
• How cultures and fermenting agents work and how to make them yourself;
• Making 4 to 5 classic dry sausages that may include:
  • Classic South African droewors;
  • The classic Milano style salami using batch-pack;
  • French Saucisson Sec salami;
  • Cotto or cooked summer sausage;
  • Sobrasada, a spicy Spanish spreadable salami.

 

2-day Advanced hands-on Workshop on sausage and salami

September 2025 – 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 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 8 of our favourite sausage recipes with you. In the workshop we’ll make a selection of sausages from around the world may including:

• Spicy Thai Sai Ua  – pork sausage, popular throughout South East Asia, great for braaiing, and in salads;
• Mexican fresh Chourizo – a spicier pork version of its Spanish cousin, and go-to sausage for many Mexican meat sauces;
• Brazilian Linguica or Argentino Chorizo Criollo – The classic South American BBQ beef sausage;
• North African mutton Merguez – made with lamb or beef, or a mixture stuffed into a lamb casings. Heavily spiced with cumin and chili pepper or harissa;
• Bratwurst – a classic German pork sausage, with milk, egg and lemon zest, giving a well bound creamy texture.
  

Day 2 – Salami Advanced dried sausage/salami making of 4 very different cured sausages. We’ll also share two of our other favourite salami recipes for you to make at home. Salamis made may include:

• Spanish chourizo – with strong sweet flavour of paprika, and Chili;
• Citrus and nut flavoured beef/venison salami –  flavoured with orange peel, Pecan nuts, and fennel seed to give a citrus flavour, while hints chilli and black pepper give a slight spicy bite;
• Lap Cheong – a deep red, dense, salty-sweet dried Chinese sausage distinctive to Chinese cooking. A few slices takes a plain pot of rice or vegetable stir-fry into a satisfying meal;
• Pepperoni – Made with a mix of pork and beef, seasoned with paprika, hint of chili and fennel. A great pizza topping;
• Nduja – One of the more unusual salamis, spreadable, a speciality of Southern Italy. It has a dense paprika flavour, with chilli and lightly smoked. Great as a cooking salami fried as a “butter” base for sauces.
  

2-day Cooked Emulsion Sausages, Pâté and Terrine workshop

October 2025, – R3 990pp or R2 290 per day for any one day of the workshop. In this hands-on workshop you’ll learn how to make a selection of cooked sausages and delicious country pâtés, and get to take some samples of your work home to enjoy. Included in the workshop are extensive notes and lunch.
These techniques make use of what is referred to as the 5th Quarter – liver, heart, kidneys, lights (lungs), heads, etc.  It’s the part of the animal most often discarded at slaughter. Yet, if processed correctly, they make some delicious products that are both nutritious, as well as contribute to the bottom line income of the slaughtered animal.
An emulsified sausage is one in which the seasoned meat and fat are puréed until the fat is evenly suspended throughout the meat and water.
Making an emulsified sausage involves a few more steps than making fresh sausage. Its all about temperature control. Done properly, making an emulsified sausage is an exciting process, a test of real craftsmanship. Once made, they are usually poached or smoked very gently till fully cooked, then quickly chilled. More…..

Techniques covered include:

Day 1

• The art and science of emulsion sausages, how to achieve the perfect unity between meat, fat, liquid and spices.
• Sausages covered in this workshop will include Blood sausage, Weisswurst, Mortadella and Liver sausage;
• The secrets of complex stuffing techniques;
• Spice mixes and preservatives;
• The art of Cooking for the perfect set;

Day 2

• Making a selection of pâtés – from a rustic pork & liver country pâté, to smooth, rich liver mousse;
  
• Terrines –  two very different ones, perfect for a cold buffet festive lunch.
• Head cheese – also known as brawn, Sülzwürst, or Souse, a jellied mix of meats bound together with jelly, the perfect lunch meat.
  
• Coppa Di Testa – De-boned pressed pigs head.

 

The Christmas pork cooking Workshop

December 2025 at 9:30 R1,250pp – Join the Wickedfood Earth Country Cooking School team as we walk you through some delicious cooking techniques to get the best out of free-range pork to make your end-of-year celebrations this year a truly memorable event. In this workshop we’ll be covering the techniques of cooking:

• The perfect Christmas gammon – from cooking to glazing and accompanying sauces;
• Whole roasted pig – Preparing and cooking a whole small pig, either in the oven or for spit roasting, and the best way of serving;
• Making a Porchetta – de-boned pork belly, stuffed, rolled and roasted;
• Making of a selection of delicious accompaniments, sides and dessert.

Included in the price is the hands-on workshop, extensive notes and a delicious tasting lunch of the different meats, sides and dessert prepared during the workshop.

Best of all you’ll be able to pre-order selected cuts of pork to take home to cook for your Christmas festivities.

 

 

Other charcuterie workshops

South African Charcuterie pallet

The South African cured meat heritage – boerewors, droewors and biltong.

From R2 490pp – a minimum of 4 people. Hands-on  workshop, all ingredients and lunch, or dinner if staying over (we reserve the right to allow up to 4 additional people to join the workshop, making a total of 8).

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 contains 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.

 

Introductory charcuterie workshop

From R2 490pp – a minimum of 5 people. Hands-on workshop, all ingredients and lunch. (we reserve the right to allow up to 5 additional people to join the workshop, making a total of 10). In this charcuterie workshop we will introduce you the basics of the three main arts of meat curing – whole muscle curing, and how to make a classic pork sausage This is an ideal workshop if you are able to get a group of 8 people together. We will run a charcuterie workshop exclusively for you, covering all the basics.

Techniques covered include:

• 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;
• The basics of making the perfect pork sausage – grinding, spicing and stuffing for a classic pork sausage;

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

For more information on the charcuterie workshops contact Mike 060 761-0885.

Wickedfood Earth Country Cooking School runs evening, half-day, one-day, and week-end classes and food workshops. Every student gets to participate in the preparation of every dish, and sit down to enjoy the meal they have prepared at the end of the class. General cooking classes are limited to a maximum of 32 students, each 8 students has his/her own fully-equipped kitchen station (charcuterie workshops are kept to a maximum of 12 participants so that everyone gets to be hands-on). (Terms and conditions apply)

All activities held at Wickedfood Earth Farm are subject to our standard terms and conditions.