Charcuterie Course

During this workshop you will learn to process a whole pig over two days and learn basic butchery, identify different cuts of pork, and make a variety of small-goods. Breakfast and lunch is included on both days.

After two days on Martins Ridge Farm  on the Whole Pig Charcuterie weekend, you should be proficient in, and have an understanding of;

The basics of pig butchery; Knowledge of how each cut of the pig can be used; The curing process – food preservation; Food safety; How sausages are made; Fermented meats; The storage of cured and fermented meats; Where to buy the ingredients for making Charcuterie; Where to find more information on making Charcuterie

What you will  learn to make:

Prosciutto, Bacon, Salami, Pancetta, Cotechino, Sausages, Lard, And more!

This event is proudly supported by the Shoalhaven Food Network.