Guests are invited to observe while our head butcher, Jaco Koegelenberg, with Selvyn Jacobs and charcuterie whizz, Neil Jewell, demonstrate how to debone pork and divide it into primary cuts – coppa, pancetta, loin and leg. They will guide you through the process of mixing spices and pickling pork for charcuterie, after which you are invited to indulge in a delicious meat lovers’ lunch! To book click HERE.
Steaming coffee from the Lekker Room is served upon arrival.
Lunch at the Greenhouse is included.