The South African cured meat heritage 

boerewors, droewors and biltong

From R2 490pp – a minimum of 6 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 10).

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.

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