Wickedfood Earth Farm has become synonymous with free-range pork and top quality charcuterie, including our range of sausage, coppa, pancetta, bacon and ham. At our country cooking school we offer hands-on Charcuterie courses where we share the knowledge we have accumulated over the last 6 years on processing pork. Subjects we cover in our charcuterie courses include breaking a pig into the various cuts, curing including coppa, pancetta, bacon and ham, sausage and salami making. To crown it all off, you receive extensive notes and hands-on experience, and will get to enjoy a delicious mezza lunch of our cured products.

Programmes include:

Introduction to charcuterie – 1 day workshop:

• Hands-on demonstration of how to break down a pig carcass and the different charcuterie cuts;
• The basics of dry curing for pancetta, bacon and coppa;
• The classic pork sausage – grinding, spicing and stuffing;
• Easy Salami – how spices and preservatives work, and grinding and stuffing salami.

 

Whole Muscle Curing Workshop – 1 day workshop:

• Hands-on demonstration of how to break down a pig carcass and the different charcuterie cuts;
• Different cures for coppa, pancetta, bacon, ham, and
• Hands-on demonstration on how to prepare, apply dry cure and age the different cuts of meat.
• Curing in brine;
• The secrets of hot smoking at home.

Sausage making Workshop – 1 day workshop:

• The basics of making the perfect pork sausage and boerewors, and the difference between them;
• How spices work and different blends for different types of sausage;
• How to develop your own unique sausage blends;
• Hands-on workshop, grinding, spicing and stuffing. Make 4 classic sausages – our classic award-winning boerewors, breakfast pork, Italian style and chourizo.

 

Salami and dried Sausage Workshop – 1 day workshop:

• The basics of making the perfect meat and spice mix for droewors, cabanossi and classic pork salami, and the difference between them;
• How spices and preservatives work, and different blends for different types of dry sausage and salami;
• Making 3 classic dry sausages – classic South African droewors, cabanossi and classic pork salami.

 

Advanced salami and dried Sausage Workshop – 1 day workshop:

• Advanced dried sausage/salami making from hand crafted mini salamis to lamb, mixed meats and large chunk salamis, as well as other dried sausages including Spanish chourizo;
• Talk on the science of meat fermentation by a food services Microbiologist;
• Advanced spicing, working with cultures and preservatives;
• Making various dry sausages and the secrets of complex stuffing techniques.

 

Cooked and smoked emulsion sausages workshop –  1 day workshop:

• The art and science of emulation sausages, how to achieve the perfect unity between meat, fat, liquid and spices.
• Sausages covered in this workshop will include frankfurter, Weisswurst, mortadella and liver sausage;
• The secrets of complex stuffing techniques;
• Spice mixes and preservatives;
• Cooking and hot smoking.

Where: Wickefood Earth Country Cooking School, Hekpoort, just 65km from Fourways in the beautiful Magalies Valley;

To book: Contact Cilla cilla@wickedfood.co.za 076 236-2345. Ask Cilla for accommodation options in the area.

For more details on the Charcuterie Workshops contact Mike earth@wickedfood.co.za or 060 7621-0885.