Pietermaritzburg - 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

Tourgar Farm, overlooking Pietermaritzburg, is a small mixed working farm, best known for its spectacular hydrangeas, which have been grown on the farm since the 1940s. Established in 1875, present owners, Chris and Karen Mack, grow hydrangeas and other cut flowers, garlic, ginger and turmeric for the market, as well as veggies for their own use. Tourgar also offers self-catering accommodation for visitors looking for a farm experience.

Accommodation Booking: [email protected], 083 263 3600