Transforming half a pig into a family's supply of salami, pancetta, coppa, guanciale, lonza, and jamón is a time-honoured tradition, and one we are delighted to keep alive here at Jonai Farms & Meatsmiths each winter. Salami days are deeply tied to notions of thrift and resourcefulness, resulting in the artisanal bounty that should be integral to a simple life on the land. This is as hands-on as you choose to make it – you’re invited to help dice and trim while learning the best techniques for successful curing.

Come prepared to trim, cut, mix, mince and stuff a lot of salamis, and learn how to hang pancetta, guanciale, coppa and lonza for a delicious return in anything from 4 weeks to 9 months. We’ll bone out and shape a jamón and take you through the critical prepping, salt-curing & air-drying stages to ensure you have the skills to get a sweet, delicious result in 12-24 months’ time…

Butchering commences at 9:30am, and all the work should be done by 5pm. The day costs $250 + GST and includes a legendary Jonai lunch, as well as a farm tour, of course!

Due to food safety regulations, no products made at the workshop can leave the property, but there will be meat for sale at a discount for workshop participants.

Places are limited to 24, and these popular workshops sell out early each year, so don't hesitate!