Master meat: make your own salami at Soetmelksvlei

Observe our master butcher in his element at this hands-on workshop. Come and make your own salami at Soetmelksvlei.

Following a short ride along the picturesque slopes of Simonsberg, we’ll descend towards the historical Soetmelksvlei farmyard, which represents a time when life was simpler, and craftsmanship was treasured.

Here, you’ll join master butcher Jaco Koegelenberg and master charcutier Shelvin Jacobs in the Meat Room for a butchery masterclass. The team will demonstrate how to take apart and debone select pork cuts to use for making salami. The class focuses on a nose-to-tail approach, and we use the large intestine as an all-natural casing. Did you know, the use of natural sausage casing is an age-old skill used to create sausages and salami? This is still the option we prefer as it consists mainly of naturally occurring collagen.

A hearty lunch will be served at the Old Stables Restaurant before guests return to Babylonstoren.