Transforming a pig into a family’s supply of salami, pancetta, coppa, guanciale, lonza and jamón is a time-honoured practice — one grounded in seasonal rhythms, thrift, and making the most of what the land provides. Each winter at Jonai Farms & Meatsmiths, we keep this tradition alive as part of our commitment to agroecology, whole-animal use, and rebuilding everyday food skills that have been lost to industrial systems.

Salami Day is about more than recipes: it’s about learning how to turn an animal into nourishment with care, respect, and minimal waste. You’ll be invited to get as hands-on as you like — trimming, dicing, mixing, mincing and stuffing — while learning the principles behind successful curing and fermentation.

Come prepared to make a lot of salami, and 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 jamón and take you through the critical stages of preparation, salt-curing and air-drying, so you leave with the skills to achieve a sweet, balanced 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, a farm tour, and plenty of shared knowledge.

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

Places are limited to 20, and these workshops consistently sell out, so early booking is strongly recommended.