SALAMI DAY - 17 August 2019

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SALAMI DAY - 17 August 2019

242.00

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, yet result in artisanal bounty that enables families to eat like kings while enjoying a simple life on the land. This is a hands-on day on the farm – you’ll hone your knife skills while learning the best techniques for successful curing.

Come prepared to trim, cut, mix, mince and stuff a lot of salamis, as well as how to hang pancetta, guanciale, coppa and lonza for a delicious return in anything from 4 weeks to 9 months. We’ll also bone out and shape a jamon and take you through the critical prepping, salt-curing & air-drying stages to ensure you 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 $220 + GST and includes a farm-style lunch and music by the Cider House String Band, as well as a farm tour, of course!

Note that you will not take any salami home - no product made during the workshop can leave the property due to regulations. You will be well fed, and enjoy a range of cures over the course of the day in addition to lunch with local wines.

Places are limited to 24, and we’re adding this final Salami Day for 2019 due to popular demand - the other three are all sold out - so don't hesitate!

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