Charcuterie Workshops

Wickedfood Earth 2017 Charcuterie Workshops

Wickedfood Earth Farm has become synonymous with free-range pork and top quality charcuterie, including our range of sausage, coppa, pancetta, bacon and ham. At our country cooking schoolwe offer hands-on charcuterie workshops where we share the knowledge we have accumulated over the years on processing pork and other meats. Included in the price is coffee and tea on arrival, the in-depth hands-on workshop, lunch, and a selection of our products to take home with you to enjoy with friends. The 2017 Gauteng charcuterie courses over this winter curing season will be as follows:

Sunday 14th MayWhole Muscle Curing Workshop including how to break down a pig for charcuteriefrom 9:30am. (R990pp). Techniques covered include:

  • Hands-on demonstration of how to break down a pig carcass and the different charcuterie cuts;
  • Different cures for coppa, pancetta, bacon, ham, and
  • Hands-on demonstration on how to prepare, apply cure and age the different cuts of meat.
  • The secrets of hot smoking at home.

Sunday  18th JuneIntroduction to sausage making Workshop from 9:30am. (R990pp including extensive notes, and lunch). Techniques covered include:

  • The basics of making the perfect pork sausage and boerewors, and the difference between them;
  • How spices work and different blends for different types of sausage;
  • How to develop your own unique sausage blends;
  • Hands-on workshop, grinding, spicing and stuffing. Make 4 classic sausages – our classic award-winning boerewors, breakfast pork, Italian style and chourizo.

Sunday 2nd JulyIntroduction to Salami and dried Sausage Workshop 9:30am. (R990pp – Included in the price is coffee and tea on arrival, the in-depth hands-on workshop and notes, lunch, and a selection of our products to take home with you). Techniques covered include:

  • The basics of making the perfect meat and spice mix for droewors, cabanossi and classic pork salami, and the difference between them;
  • How spices and preservatives work, and different blends for different types of dry sausage and salami;
  • Making 3 classic dry sausages – classic South African droewors, cabanossi and classic pork salami.

Sunday 13th AugustAdvanced salami and dried Sausage Workshop 9:30am. (R1 200pp). Techniques covered include:

  • Advanced dried sausage/salami making from hand crafted mini salamis to lamb, mixed meats and large chunk salamis, as well as other dried sausages including Spanish chourizo;
  • Advanced spicing and preservatives;
  • Making various dry sausages and the secrets of complex stuffing techniques.

Sunday 3rd September Cooked and smoked emulsion sausages workshop –  9:30am. (R990pp). Techniques covered include:

  • The art and science of emulation sausages, how to achieve the perfect unity between meat, fat, liquid and spices.
  • Sausages covered in this workshop will include frankfurter, Weisswurst, mortadella and liver sausage;
  • The secrets of complex stuffing techniques;
  • Spice mixes and preservatives;
  • Cooking and hot smoking.

 

For more information, or to book Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za 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)

Post a comment