Jacobsbaai, West Coast - 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, and 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 dry curing – extensive notes and explanation of exactly how the process works including the use of different salts and drying 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 for dry curing;
• Whole Muscle Dry Curing – the basics of dry curing and aging for pancetta, bacon and coppa;

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 – classic breakfast pork, Italian style pork;
• Meat fermentation and how to make a basic pork salami – how spices and preservatives work, and grinding, stuffing and drying a classic salami.

Our hosts

O’Driscoll’s Jacobsbaai, on the edge of the West Coast, is owned and operated by Áine and JP, a combination of Ireland, meets Sandveld. The venue offers a warm, inspiring space perfectly suited for workshops and intimate events. It combines old-world charm with relaxed hospitality, that encourages connection and creativity. Guests consistently praise the personal touch, attentive hosting, and unique character that make every event feel special. O’Driscoll’s is more than just a venue - it’s a place where people gather, learn, and leave inspired.