Join the Wickedfood Earth Team for a 1-day hands-on Charcuterie Workshop. We’ll walk you through some delicious options for making your own gammon and Christmas hams, porchetta, mouthwatering pâtés and terrines for the Christmas feast. We’ll introduce you to the art of brining and hot smoking in a home environment, without any expensive equipment.  

When: Saturday 15 November –  from 9:30am;

Where: Wickedfood Earth Country Cooking School, R560, Hekpoort, Gauteng, in the Magalies Valley.

Cost: R1 990pp – includes all ingredients, extensive notes and lunch.

To book: cilla@wickedfood.co.za, WhatsApp 076 236-2345 or Quicket

Techniques covered include:

• How to prepare pork cuts  – hands-on demonstration on how to identify and prepare the different pork cuts for brining;
• The brine – how brine works, how to apply it to meat and timing;
• 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.

In this workshop 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 brining and curing, to smoking, cooking, and glazing,  as well as accompanying sauces;
• Hot-smoked shoulder hams – how to identify and debone the various cuts on a shoulder for hams, brines, smoking, and the best way of serving;
• Making a porchetta – de-boned pork belly, stuffed, rolled and roasted;
  
• Making pâtés and terrines – from a rustic pork and liver country pâté, to smooth, rich liver mousse.

Also included in the price will be 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 from our free-range pork to take home and prepare for your Christmas festivities.

We’ll have a limited number of the various cuts of our own veld-raised pork that you’ll be able to pre-order prior to the workshop for you to purchase and to cure at home after the workshop, to finish for Christmas, including:

• ±2kg to ±4kg hams and shoulders;
• A limited number of suckling pigs and loin/belly roasts for stuffing for porchetta;
  
• Pork cubes, mince and pork liver for making your very own stuffing, pâtés and terrines.

Background

At Wickedfood Earth Farm we’ve been farming pigs free range since 2010. Not only have we learnt successfully how to farm free-range pigs, but also how to process them, from butchery, to the best way of cooking pork, and adding value through brining and curing.
Wickedfood Cooking School is the oldest consumer cooking school in Gauteng, dedicated to running once-off one to 5-day cooking classes and workshops. In our workshops we bring over 25 years of experience to you to ensure that you get the very best out of the pork you want to cook. Not only do we run through a wide selection of recipes, we’re also on hand to answer all those questions you’ve been dying to ask about how to get the best out of cooking pork. Throughout the workshop we will give you lots of handy tips, points and suggestions.