Charcuterie Workshop

Wickedfood Earth Charcuterie Workshop – 14 October

Wickedfood Earth Farm has become synonymous with free-range pork and top quality charcuterie, including our range of sausage, salami, coppa, pancetta, bacon and ham. At our country cooking school we offer hands-on charcuterie workshops where we share the knowledge we have accumulated over the years on processing pork and other meats. Due to demand we are planning one more hands-on charcuterie workshop at the Wickedfood Earth Farm country cooking school  this year. This is an introductory charcuterie workshop, where we will show you the basics of the three main arts of meat curing – whole muscle curing, how to make a classic pork sausage, and the basics of making salami.

Techniques  covered in the workshop

  • How to break down a pig for charcuterie – hands-on demonstration of how to break down a pig carcass and the different charcuterie cuts;
  • Whole Muscle Curing  - the basics of dry curing for pancetta, bacon and coppa;
  • The basics of making the perfect pork sausage – grinding, spicing and stuffing for a classic pork sausage;
  • Meat fermentation and how to make a basic pork salami – how spices and preservatives work, and grinding and stuffing salami.

When: Saturday 14th October from 9:00am, workshop will start at 9:30 sharp.

Cost – R990pp including coffee and tea on arrival, the in-depth hands-on workshop, lunch and a goodie bag of our award winning cured and processed meats.

For more information, or to book Contact Cilla on 076 236-2345 or


Wickedfood Earth Country Cooking School runs evening, half-day, one-day, and week-end classes and food workshops. Every student gets to participate in the preparation of every dish, and sit down to enjoy the meal they have prepared at the end of the class. Classes are limited to a maximum of 32 students, each 8 students has his/her own fully-equipped kitchen station. (Terms and conditions apply)

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