Head Butcher, Rainer Raschbichler, will impart his expertise in the various ways we cure our meats, invaluable for all 'at home' meat curers! The 2 day workshop will teach you all the techniques for salting, cold & hot smoking and curing at home.
When: 15 June - 16 June 2019
Venue: Boschendal Estate
Price: R1450 per person
Weekend Schedule:
Saturday: 14h00 - 17h00 | Sunday: 08h00 - 12h00 (followed by a light lunch)
The workshop will also include a tour of our Butchery where and a forest walk to visit the Duroc pigs and collect wood chips.
Take home what you make and the recipes to continue curing for family and friends!
Meat types covered: Bacon, Breseaola, Salami, Coppa, Pork Sausage
Workshop price excludes accommodation, if you wish to stay on the farm we can offer a 25% discount on room rate, subject to availability.