Once you crack the code of meat, salt, and time, nothing will hold you back except your own imagination.
Tammi will demonstrate how to break down and bone out half a pig, teaching you where your bacon, pancetta, coppa, lonza, and other delicious bits for curing come from. We’ll take you through the basic recipes for curing at home, with a focus on dry cures & air drying in the cooler months, and brining & smoking in warmer seasons.
We finish the day with a farm-style feast of Jonai Farms ethical meats served with seasonal produce plucked from the garden or sourced from our mates at Angelica Organics, served with a side of food politics.
Numbers are limited to 18. The day runs from 11am to 2:30pm. Price is inclusive of GST.