Vergelegen, Somerset West, Western Cape

Join the Wickedfood Earth Team, in conjunction with Vergelegen Wine Estate Somerset West, for an immersive, hands-on 3-day Pork Charcuterie Workshop.

This in-depth hands-on workshop takes participants through the full journey of pork charcuterie, from breaking down a whole pig to producing finished cured meats. Over three practical days, you’ll be introduced to the core disciplines of traditional pork curing and processing, including:

  • Pig butchery and identifying muscles for curing;
  • Brining of whole muscles and hot smoking;
  • Whole muscle dry curing and ageing, including bacon, pancetta and coppa;
  • Making two classic pork sausages;
  • The fundamentals of artisan salami made from scratch.

When – Wednesday 5th to Friday 7th August 2026 from 9:30am on all 3 days.

Where – on Vergelegen Wine Estate, Somerset West.

Cost – R5 980pp for all three days.

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

Led by Mike, co-founder of Wickedfood Earth Farm and recognised as a Slow Food champion, this workshop is about more than learning techniques. It is a deep dive into ethical, small-scale food production rooted in respect for animals, craft and tradition.

Since 2014, Wickedfood Earth Farm’s Country Cooking School in Gauteng has become synonymous with traditional South African cured meats and European-style charcuterie. From brined hams and dry-cured bacon to pancetta, coppa, boerewors and biltong, these methods have been refined through over 15 years of hands-on practise.

With more than 2 000 participants trained to date, these mobile workshops are designed for farmers, chefs, food professionals, committed home producers and anyone seeking to understand where their food comes from and how to process it with skill and integrity.

Participants are taught old-fashioned, proven artisan techniques that work in real-world conditions and can be replicated at home or on a farm.

 

Our hosts

Founded in 1700, Vergelegen, has been shaped by centuries of stewardship and vision. Today it stands as one of South Africa’s most respected estates, known for its award-winning wines, extraordinary heritage, gardens and thoughtful cuisine.

Set against this historic backdrop, the workshop offers a rare opportunity to learn traditional food skills in a setting that celebrates excellence, patience and craft.

 

3-day Pork charcuterie workshop

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 ageing; brining whole cuts for hams and hot smoking; and how to make classic pork sausages and the basics of making artisanal salami form scratch. 

What You Will Learn:

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;
  • Brining fundamentals: five different brines for salt pork, shoulder hams, gammon, hot-smoked belly bacon, Kassler-style smoked loin and 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 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 ageing 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 perfect pork sausages –  including classic breakfast and Italian style;
  • Meat fermentation and how to make a basic pork salami – how spices, preservatives and fermentation work, and grinding, stuffing and drying a classic salami.