Does making homemade cured meat and sausages take your fancy? On the 30th July we are holding a 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 approx. 2kg of fresh sausages and some basic notes and recipes. 12 weeks later you are invited back to collect approximately 2kg of the completed salami to take homes.
Please note that any salami not collected, will not be held waiting.
Limited spots available, $90 p/head.
Don’t forget to push the Submit button below! 🙂