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French style sausage, cooked and air-dried hams, blood sausage and more.

Do you want to learn more about food?

Two Day Charcuterie Course
Neil Jewell’s Charcuterie Workshops – which each take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more.

Space is limited to just 16 participants, per course, so early bookings are essential!

R1950 per person including two delectable lunches.

Neil’s Charcuterie Programme

Day One:

Registration and Truth Coffee 08h30/09h00
Lesson: Breaking down of the pig carcass by Neil
Tea breakLesson: Neil introduces and discusses the nuances of dry curing, brining and more
Lunch and a tasting of award-winning wines from Môreson
Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec
Practical: participants create their own fresh sausages.

Day Two:

Truth Coffee 08h30/09h00
Lesson: Neil introduces and discusses rilette, confit and base ingredients
Discussion: Opportunity to raise any questions regarding the art of charcuterie that have not yet been covered
Lesson: Neil demonstrates how to build an indoor smoker and takes participants on a guided tour of his smokers, selected wood chips and more
Tea break
Practical: Tasting of meats, from the maturing room, with Neil
Lunch, at Le Quartier Français, in the new Common Room restaurant.

Neil’s Charcuterie Programme includes the following:

The delicious Bread & Wine Vineyard Restaurant cookbook
Recipes for all the sausages, hams and other charcuterie produced
A Bread & Wine Vineyard Restaurant apron, pen and notebook.

 

Book at – http://www.facebook.com/event.php?eid=127703093982030

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