CURING - 29 April 2017

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IMG_8814.jpg

CURING - 29 April 2017

176.00

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 strictly limited to 18. The day runs from 11am to 2:30pm. Price is inclusive of GST. 

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