October 15, 2017 - 9:00 am
Does making homemade cured meat and sausages take your fancy? On the 15th October we are holding another workshop in which we will teach the basics of salami and sausage making.
Starts at 9:00
Finishes at 1:00
You will have hands-on experience in learning to cut, stuff, and flavour your sausages. Food safety issues in this process will be discussed on the day. 3 varieties of pork salami will be made; chilli, fennel, and plain. Alongside these we will be making some fresh pork sausages.
A glass of Sub Rosa Nebbiolo, coffee, and nibbles are provided. On the day, you will be able to take home an even share of fresh sausages made on the day and some basic notes and recipes. 12 weeks later you are invited back to collect an even share of the completed salami made on the day to take home.
Please note that any salami not collected, will not be held waiting.
Limited spots available, $90 p/head.