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!
Registration and Coffee 09h30
Lesson: Breaking down of the pig carcass by Neil
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.
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
THURSDAY AND FRIDAY
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