Charcuterie Course

We process a whole pig over 2 days and learn basic butchery, identify different cuts of pork, and make a variety of smallgoods. Breakfast and lunch is included on both days.

Outcomes from the weekend:

After 2 days on our farm on the Whole Pig Charcuterie weekend, you should be proficient in

and have an understanding of;

 the basics of pig butchery

 knowledge of how each cut of the pig can be used

 the curing process – food preservation

 food safety

 how sausages are made

 fermented meats

 the storage of cured and fermented meats

 where to buy the ingredients for making Charcuterie

 where to find more information on making Charcuterie

What we learn to make:

 Prosciutto

 Bacon

 Salami

 Pancetta

 Cotechino

 Sausages

 Lard

 And a variety of cured pork meats

Take home:

 Full set of recipes

Once you have purchased tickets to our salami weekend course information will be emailed to you.

For more information and enquiries please email [email protected].