Pork Ewe 'Meats" Cleaver Salumi SALAMI MAKING CLASS
We are delighted to collaborate with Dave Caan, charcuterie king and founder of CLEAVER Salumi Cabinets, in this hands-on intimate Salami making masterclass.
As the founder of CLEAVER Salumi Cabinets and the curator of our huge range of salts and spices at String & Salt, Dave knows a thing or two about the art of curing meat with salt.
In this hands-on class you will learn the principles of making and curing salami.
Using the trim from the butchery you'll also learn how to make fresh sausages to get the most out of your meat.
The class will cover choosing the right cuts, seasoning and creating the right environment to make the best tasting cured meats. Dave will ensure you get the salt, meat and fat ratios correct as well as offering a little left of field inspiration for different flavours to ensure you will be confident curing at home.
To finish Sam, owner of Pork Ewe Deli, will share with you her favourite Pork Ewe cheese & charcuterie matches.
Meat & Fat Selection
Salting, Fermentation & Curing
Fresh Sausage making
Inclusions:Your own Salami - to be cured on-site at Pork Ewe and collected at a later date
Fresh Sausages to take home
Cheese & Charcuterie Tasting with Sam
Class Duration is approx 3 - 3 1/2 hours
This class is limited to 8 participants book now & secure your spot.