Learn to make bacon, salami, cooked and air-dried hams, saucisson sec, mortadella and more at a two-day workshop with chef and charcuterist Neil Jewell.
The course takes place at the Franschhoek Bread & Wine restaurant at Môreson and includes all aspects of the process from breaking down the pig carcass to curing, brining and smoking meat.
The workshop also covers the making of accompaniments such as rillette.
Jewell guides participants through a tasting of the various styles of charcuterie, all made on-site by him and his team. The pork is from pigs that are pasture-reared in the Hemel-en-Aarde valley, and Jewell's charcuterie is chemical-free.
The next workshop is in September and is limited to 12 people, so book early. Contact Tina on 021-876-4004 or tina.jewell@moreson.co.zaTALKING CHARCUTERIE WITH CHEF NEIL JEWELL
Why are more people making charcuterie at home?
It's about going back to basics and knowing more about where your food comes from.
The most popular to make?
People are always blown away by making their own bacon.
What are you doing differently now, 20 years later?
I add less to what I'm curing to show off the flavour of the meat better - if we wanted to be fancy we could call it the terroir of the pig.
The next big thing in charcuterie?
The more extreme cuts: so ears, cheeks, trotters, head, more offal.
And the worst thing you've seen?
Biltong bacon. It's cooked bacon that goes cold into a bag and is sold as biltong - it's not...