Clarens - In-depth 2-day Pork Charcuterie Workshop

An introduction to the wonderful world of charcuterie. This hands-on 2 full day workshop, includes, extensive notes, all ingredients and lunch on both days. We will introduce you to the basics of the 2 main arts of meat curing – whole muscle dry curing, how to make 2 classic pork sausages, and the basics of making salami.

Day one – Pork butchery and Whole muscle curing

• The science and theory of whole muscle curing – extensive notes and explanation of exactly how the process works including the use of different salts, drying and smoking techniques.
• How to break down a pig for charcuterie – hands-on demonstration of how to break down a pig carcass and the different charcuterie cuts;
• Whole Muscle Curing – the basics of dry curing for pancetta, bacon, coppa and much more.

Day two – Making of Sausage and Salami

• The science and theory of making wet and dry sausage – extensive notes and explanation of exactly how the process works including salting, spicing, cultures, grinding, filling and drying.
• The basics of making 2 perfect pork sausages – for two very different classic pork sausages;
• Meat fermentation and how to make salami – how spices and preservatives work, grinding, stuffing and drying. We’ll walk you through all the steps for making a classic artisan Italian style salami from scratch.

Our hosts

Located just a few minutes from the vibrant town of Clarens, St Fort Farm is a gem of the Free State highlands. The farm’s historic sandstone guesthouse, dramatic mountain backdrops and surrounding farmlands create a picture-perfect setting. With crackling fires, hearty farm meals and charming accommodation, it’s an ideal venue to step away and learn something truly valuable.

Accommodation Booking: [email protected] or Lizl 078 457-2504