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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 23rd August | 10:00am | $180pp