George - 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

George, nestled between the Outeniqua Mountains and the Indian Ocean, is the heart of the Garden Route. This lush, temperate area is home to rich farmlands, indigenous forests and friendly communities. Avi Family Farm sits within this unique landscape, championing regenerative agriculture and artisanal food. While there’s no on-site accommodation, there are excellent nearby options, from forest cabins to seaside guesthouses.