Last weekend I ran the first Montagu charcuterie course. Hosted by the Olive Stone Farm and the Vineyard Country House, it was a great success and a lot of fun. Over the course of 2 days we managed to produce sausages, bacon, pancetta, prosciutto, coppa, culatello, rillettes, brawn and the leftover stock and fat were kept for cooking. It is SO important to have respect for what we eat and we made sure to use everything.
We had a little competition to see who could make the best sausage and this really brought out the best in the guests. The winning team are shortly to appear before the Zondo commission as the judges may have been compromised 🙂
We were also spoilt at lunch with some special cheeses made by Andrew on the farm using his own Jersey milk. Olive Stone Farm is working farm producing eggs, lamb, cheese and hopefully soon some pork.
For a really fantastic break you can stay at either of these beautiful places in Montagu.
What: Master class in charcuterie demonstrating block work and bacon making. You will also create your own bacon masterpiece to take home and enjoy. Afterwards you will be treated to a feast of cured foods and a delicious porchetta.
Why: Because it will be fun, entertaining, delicious, informative AND you get to make your own bacon on the night to take home.
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.