The one day course I am running this year is proving to be extremely popular. Feb is full, I have added a March course which is also full and am considering an April course too. If you are interested please send me a message. The course covers the basics of curing, making sausages, salami, chorizo and bacon. Lunch is included and you get to take home goodies that you have made.
I am glad your courses are so very popular. Please, should you need any assistance you are welcome to contact me. I am now in Gordon’s Bay, and have my own little company called “THE SALTED PIG”. I specialize in dry cured bacon, Coppa, Bresaola, Ham and a few salami’s which we sell in our coffee shop in Brackenfell.
The Salted Pig Charcuterie & Deli
Do you have space for any upcoming one day courses in Cape Town? If so, please send me the details. I recently finished my curing chamber and ready to start curing!
I would like to find out when is your next course and what the cost will be. Please email me more detail.
The next available course is on the 22nd July and the cost is R750 per person.
Richard do you have any courses in April or may that still have space
Please let me know.
I only have space in the 22 July course.
Hi there, are there any courses after today and where are you based?
I want to find out if you are doing any more courses this year and what the cost will be.
My husband and I met you on Saturday at Societi Bistro and are very interested in doing the course.
Please let me know
The next course is likely to be the 30th of September.
Please let me know if you plan another meat curing course this year. Or maybe early 2017?
I have never done this before but its on my buchet list for quite awhile and would love to learn from an expert.
Hi Amanda, you can see my course dates this year on the site.