CLEAVER Academy

WHOLE MUSCLE CURING

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

Topics covered:

  • Meat selection;

  • butchery for curing;

  • whole muscle curing;

  • salt box vs equalisation methods;

  • ideal curing conditions;

  • and storage of cured meats.

Products made;

Capicola (Coppa) (each participant will make their own); Pancetta (each participant will make their own); Prosciutto; and Guanciale.

Lunch and refreshments included

Take home items:

1 x whole capicola; 1 x pancetta.