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.

Hands-on class covering all the principles of making and curing salami, capicola, pancetta and prosciutto, as well as fresh sausage making.

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!

Hands-on class covering all the principles of making and curing salami, capicola, pancetta and prosciutto, as well as fresh sausage making.

Hands-on class covering all the principles of making and curing salami, capicola, pancetta and prosciutto, as well as fresh sausage making.

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.

In this hands-on class you will learn the principals of making and curing salami, capicola, pancetta and prosciutto. 

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.

There’s no mincer required for this class as we explore the world of curing whole muscles including prosciutto, capicola, pancetta and guanciale.

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.

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!