When: Saturday 15 June 2019
Venue: The Retreat
Price: R1450 per person
Master the art of meat curing with our talented Butchers. Chef Christiaan Campbell will host the intimate and insightful workshop, sharing Boschendal’s philosphy of raising pasture fed livestock and our rotation policy which builds fertility in the soil so that plants, crops and pastures can thrive. Head Butcher, Rainer Raschbichler, will impart his expertise in the various ways we cure our meats, invaluable for all ‘at home’ meat curers!
The 2 day workshop will teach you all the techniques for salting, cold & hot smoking and curing at home.
Weekend Schedule:
Saturday: 14.00 – 17.00 | Sunday: 08.00 – 12.00 (followed by a light lunch)
The workshop will also include a tour of our Butchery where and a forest walk to visit the Duroc pigs and collect wood chips.
Take home what you make and the recipes to continue curing for family and friends!
Meat types covered: Bacon, Breseaola, Salami, Coppa, Pork Sausage
Workshop price excludes accommodation, if you wish to stay on the farm we can offer a 25% discount on room rate, subject to availabilty.
