Master meat: Make your own salami and charcuterie at Soetmelksvlei

Observe our master butcher in his element in this hands-on workshop. Come and make your own salami in the Meat Room 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 masterclass on butchery. The team will demonstrate how to break down a carcass, after which the pork and large intestine will be used to create the salami. The use of this natural sausage casing is an age-old skill. As it consists mainly of naturally occurring collagen, this is the option we prefer.

Guests will also learn to debone pork into its primary cuts – coppa, pancetta, loin and leg.

After a hands-on morning in the farm air, we’ll enjoy a hearty lunch at the Old Stables Restaurant before returning to Babylonstoren.

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