Due to numerous requests from past course participants we are now offering an advanced curing course. This course is really hands on and you will work your own half a pig, turning it into prosciutto, coppa, pancetta, bacon, sausages, salami and chorizo, guanciale and cured fillets. Our famous lunch is also included and if you are lucky some of my “dad jokes”.
It’s not for the faint hearted or the observers but rather the enthusiast who would like to hone and perfect their curing skills and techniques. We only take 3 or 4 guests at a time so that we can spend more time assisting you.
The only prerequisite to attend this course is having completed the one day or weekend course that we offer.
This 2 day course covers the basics of charcuterie including how to break down a pig, how to make prosciutto, coppa, bacon, pancetta and guanciale. During the course we also make sausages, salami and chorizo.
This is a hands on course and at the end you will take home your own bacon, sausages and chorizos. No prior experience is required and we will provide all the equipment and ingredients for the course.
Accommodation is provided at The Vineyard Country House and Olive Stone Farm for the participants and partners. The course includes a light lunch on both days as well as breakfast on Saturday and Sunday.
Dates: 19th – 20th July 2019
Cost per participant – R5000 including accommodation, breakfast and lunch
Cost per non participant – R2500 including accommodation, breakfast and lunch
Please contact Lauren or Louise at The Vineyard Country House to book your spot
My courses are becoming more popular each year and I attribute this to a move towards more ethical eating as well as a growing number of people wanting to make things instead of purchase them in the supermarkets. And also my good looks and charm. Not really that last one, I am just trying to get the word count up.
The next exciting adventure takes us to Plettenberg Bay where Nicky and Hannes from Boschrivier Farm and Stables are hosting a course on the 31st May and 1st June. They raise their own pigs on their farm and this will be a unique opportunity to learn the craft of curing on a beautiful farm.
We have a couple of spaces available so if you this kind of thing tickles your taste buds then mail Nicky ASAP. The course covers block work, how to make prosciutto, coppa, pancetta, bacon, sausages, salami, chorizo, guanciale and rillettes. Lunch is included on both days and you get the goodies you have made to take home.
Commander J of Somersault Studio fame will be in attendance for those wishing to partake in an impromptu pilates class in the pastures.
I am also running a course in Montagu in July and will post more about that soon.
You could be preparing for Prosciutto Club. Our third event kicks off at 11:00 on the 22nd February and we have 2 spots left.
Come along and make your own prosciutto under our guidance. We will look after it for you until it is ready. Our first hams from the club last year have just been released and the results were very satisfying.
Are you looking for a gift for that person who has everything and is the difficult one to find something suitable for? We all have that one person that requires hours of thought and planning just to find something vaguely appropriate. It’s bad enough trying to navigate through the malls of Boney M and dodging Maria Carey’s gift list without having the added stress of trying to decide on that one gift for you know who.
2 years later…
Well, look no further. We can help. The next Prosciutto Club is on the 22nd February. Why not buy a gift voucher for you know who to attend. You get to learn how to make a cured ham, you get to make your OWN cured ham and we look after it for you until it is ready. Lunch is also included on the day as well as a tour of the charcuterie.
There are vegetable too….
For more details take a look at the Prosciutto Club page or send me an email.
Commander J has never been a fan of the festive season and it takes but one Boney M song in a retail store to expedite the transition from human to grinch. Oh how I miss Gareth Cliff’s BMAP on 5Fm (I’m told calling it Radio 5 is just showing my age. Ask a teenager). BMAP stood for Boney M Acclimatisation Program and ran for the month of November. The aim was to prepare one for the onslaught of cheesy Christmas music in the mall during December thereby preventing outbreaks of road rage, shopping centre aggression and year end depression.
Commercialism in retail aside, the festive season is also filled with frantic running around for gifts combined with the consumption of some traditional foods.
Prosciutto and mozzarella
If you are looking for an early gift for that special person then consider the following: I am hosting a special December charcuterie course on Friday the 7th December. We all know Capetonians don’t work on Fridays, more so in December. In addition to Prosciutto, coppa, bacon, sausage and chorizo that we make on the course we will be doing some gammons to take home. This course also includes a champagne lunch with some Christmas food ideas to inspire you.