For the past few years I have been running courses that teach amateur charcutiers across South Africa how to cure meats. They have been extremely popular and in order to respond to the many queries I have outlined what I offer and where:
One day courses
These are held at my premises in Killarney Gardens and comprise of a morning spent doing charcuterie block work and making sausages, chorizo and bacon. We cover the basics of curing and how to tackle this in a domestic environment. Notes and recipes are provided and each person leaves with bacon and chorizo to cure at home as well as fresh sausages. A lunch of charcuterie, pickles and cheeses is included too. Duration 09:00 – 14:00.
Dates for courses are:
23rd November 2018 – Fully booked
1st February 2019 – Fully booked
1st March 2019 – Space available
email firstname.lastname@example.org to book your place.
These run from Friday lunchtime until Sunday morning. They are more hands on and interactive than the one day course and the participants spend the weekend making a variety of different products from a whole pig. Products we make include prosciutto, coppa, bacon, pancetta, chorizo, sausages, rillettes, guanciale and terrines. Notes and recipes are provided. Participants leave with a cooler box of goodies to cure and eat at home.
The venues and dates for the weekend courses are:
Prince Albert – Hosted by Jeremy Freemantle and the Real Food Company
5th – 7th April 2019
30th August – 1st September 2019
email email@example.com for more information and to book your spot.
Haenertsburg – Hosted by Ninia Knott and the Eatery
8th – 10th March 2019
31st May 2nd June 2019
email firstname.lastname@example.org for more information and to book your spot.
Jeremy and I also offer courses where we come to you. The travelling charcutiers if you will! If you have a group of friends and have access to suitable equipment and premises we can tailor a course to suit your own requirements. What better way to learn than in your own environment.
For more information please email email@example.com
Photos courtesy of Steve Cook