Le Quartier Français - Franschhoek, Western Cape, 7690, South Africa
  • Bread & Wine Charcuterie

Neil's Two Day Charcuterie Course

 

Cost: R2750 per person

(This includes Recipes for all the sausages, hams and other charcuterie produced,
a Bread & Wine Vineyard Restaurant apron, pen and notebook).

The workshops – which each take place over two days - cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more.

Space is limited to just 16 participants, per course, so early bookings are essential! 

  • B & W Chef Neil Jewell

Day One

Registration and Coffee 09h30

Lesson: Breaking down of the pig carcass by Neil
Tea break

Lesson: Neil introduces and discusses the nuances of dry curing, brining and more

Lunch and a tasting of award-winning wines from Môreson

Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec, with appropriate tastings

Practical: Creating fresh sausages.

  • Bread and Wine 10

Day two

Coffee 09h30

Lesson: Neil introduces and discusses rilette, confit and base ingredients

Discussion: Opportunity to raise any questions regarding the art of charcuterie 

Lesson: Neil demonstrates how to build an indoor smoker and experiments with mushroom, cheese, pepper or tomato. Participants go on a guided tour of Neils’ smokers, selected wood chips and more

Practical: Tasting of meats, from the maturing room

Dates for 2014

THURSDAY AND FRIDAY

  • 22nd & 23rd May
  • 12th & 13th June
  • 7th & 8th August
  • 18th & 19th September
  • 16th & 17th October

We would love to have you join us at our next Two Day Charcuterie course. Please fill in the reservation form below and we'll get back to you, with confirmation or a suggested alternative date, as soon as possible

For accommodation in either Delicious or at Le Quartier Français - please email louise@lqf.co.za who will get back to you with our special rates for the course participants. 

Reservations

Book A Table Top 50 Restaurants in The World virtuoso Amex Fine Hotels Certificate of Excellence 2014