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.
The best breakfast in Montagu and possibly the Western Cape is served at the Vineyard Country House. I have met people in the past who drive from Cape Town just to experience them.
I’m already looking forward to the next course in 2020.
Thanks to Dave Hall for the professional photography.