SALTING & CURING

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