White River, Mpumalanga

When – 12 to 13 August from 9:30am on all 3 days.

Where – on Versot Farm, just outside White River, Mpumalanga.

Cost – R3 490pp for both days.

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

An introduction to the wonderful world of charcuterie. This hands-on 2 full day workshop, includes all ingredients and lunch on all days. In this charcuterie workshop we will introduce you to the basics of the arts of meat curing – pig butchery, whole muscle dry curing and aging; and how to make 3 classic pork sausages and the basics of making salami. 

Techniques covered include:

Day 1 – 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 dry-cure 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.