The team at String & Salt are excited to collaborate with our sister company CLEAVER Salumi Cabinets to launch the CLEAVER Academy in the new year with both the space and emphasis of the cooking school to be transformed and revitalised in 2024.
While CLEAVER Academy will have a more defined focus on salting, curing, dry aging, butchery and wild caught game, the new format will continue to share the best qualities of the String & Salt cooking school - it will remain:
thoroughly hands-on
focused on traditional skills and quality produce.
driven by generous hospitality.
The CLEAVER Academy aspires to be Australia’s foremost space for curing, butchery and wild-game classes.
Our 2024 collection of curing workshops are now open for reservations.
In coming months we will be proudly partnering with some of Australia’s top chefs - who are using the CLEAVER Salumi Cabinets - and be releasing a range of classes presented by some of our CLEAVER friends, so stay tuned for some new faces and new food sensations too.
Your Presenter: Dave Cann
As the founder of CLEAVER Salumi Cabinets and the curator of our huge range of salts and spices at String & Salt, Dave knows a thing or two about the art of curing meat with salt.
After releasing the world’s first domestic curing cabinet, here in Warragul, CLEAVER has grown to have nearly 3,000 customers and over 30 agents across Australia and New Zealand becoming recognised as one of the major brands in the curing sector.
As the brand has grown, Dave has had the opportunity to travel Australia and New Zealand running salami classes and demonstrations and developing a reputation for delivering informative and engaging sessions. He has also had the honour of judging many amateur salami competitions.
REMAINING 2024 CLEAVER ACADEMY WORKSHOPS
Our workshops are held in Warragul, Victoria upstairs at String & Salt.
All workshops include hands-on activities, detailed notes & recipes, lunch and refreshments and something to take home.
Salting & Curing Dates
- Saturday 2nd November
Buy for someone else? Purchase a CLEAVER Academy voucher here:
In this hands-on class you will learn the principals of making and curing salami, capicola, pancetta and prosciutto.
The class will cover choosing the right cuts, seasoning and creating the right environment to make the best tasting cured meats. Dave will ensure you get the salt, meat and fat ratios correct as well as offering a little left of field inspiration for different flavours to ensure you will be confident curing at home.
With the remainder of the meat, Dave will demonstrate how to elevate your snag game! You will have the opportunity to sling sausages.
Lunch will provided and there will be some salami and sausages to take home.
Saturday 4th May, 2024 | 9:30am | $260pp
Saturday 13th July, 2024 | 9:30am | $260pp
Saturday 2nd November, 2024 | 9:30am | $260pp
The ultimate weekend of butchery, charcuterie making and slow cooking, with a pork themed degustation at Hogget Kitchen!
The Big Pig weekend - our flagship class - is a highly anticipated event, booking out year after year.
The ultimate nose-to-tail charcuterie and pork cookery experience over two days…
Day one will focus on breaking down the pig, basic butchery, terrine making and preparation for the following day of sausage and salami making.
In the evening enjoy a shared table at Hogget Kitchen and be treated to Chef Trevor Perkins renowned house-made charcuterie and terrines and a selection of dishes using many cuts of pork cooked using different methods.
On day two, you will a day of making homemade salumi and sausages. The day will be spent seasoning and filling a variety of sausages and salami and discussing the finer points of air drying and curing at home.
Saturday/Sunday 1st/2nd June 2024: $650
A class dedicated on refining your dried sausage skills.
Dave will take you through the 5-key steps to make a high quality salami from meat selection to the correct curing environment.
While making the n’duja - a soft, spicy, spreadable salami - you will learn tips to using your trim, how to effectively ferment and measure pH in your salumi as well.
Lunch and refreshments are included and each participant will get their own salami and n’duja to take home as well.
Saturday 3rd February, 2024 | 10am | $175pp
Saturday 12th October, 2024 | 10am | $175pp
There’s no mincer required for this class as we explore the world of curing whole muscles including prosciutto, capicola, pancetta and guanciale.
Learn how to butcher and prepare a prosciutto and see the process of curing from the start to 3 years of age.
Get hands-on as you make and spice your own capicola (coppa) and pancetta to take home too.
Lunch and refreshment are also included.
Saturday 2nd March | 10:00am | $170pp
Saturday 3rd August | 10:00am | $170pp
Get more out of your wild-caught game than simply a freezer full of mince and schnitzels.
Learn how to extend the life of your meat with tasty venison salami and bresaola. Create a simple and tasty duck prosciutto and a terrine recipe to turn any game meat into the hero of your next charcuterie platter.
This class will also include a session to help you create venison sausages so succulent, juicy and plump you’ll be the envy of all of your hunting mates.
Lunch will include some amazing wild-caught dry aged venison and you’ll each get a salami to take home too.
Saturday 18th May, 2024 | 9:30am | $240pp
Saturday 24th August, 2024 | 9:30am | $240pp
Do you feel the need to lift your snag game? Are they tasty but a bit dry? Nice, but not special?
By the end of this hands-on class you will be the toast of the BBQ!
Learn how to craft your own delicious, juicy and plump sausages from meat selection to trussing them like a pro. During the class we’ll make three types of snags using farmed and game meats and a combination of dried and fresh ingredients. You’ll leave with a bundle of new recipes to try and some sausages as well.
Of course, lunch - of snags - and refreshments is included.
Saturday 16th March, 2024 | 10am | $140pp
Saturday 7th September, 2024 | 10am | $140pp