- R700 p.p.
- 04 March 2021, 10:00 – 15:00
- Presented by Jaco Koegelenberg, Niel Jewell & Selvyn Jacobs
- Please meet us at the Farm Shop
Only 15 places available
Observe the masters at their craft and learn a thing or two about making charcuterie. Guests are invited to look on while our head butcher Jaco Koegelenberg and charcuterie wizz Niel Jewell demonstrate how to debone pork and divide it into primary cuts – coppa, pancetta, loin and leg. They will then guide you through the process of mixing spices and curing pork for charcuterie, after which you are invited to indulge in a delicious meat lovers’ lunch!
Lunch at the Spice House is included.