Salami Making Masterclass

What to Bring

  • Notepad
  • Writing materials

What to Wear

  • Neat casual with closed shoes and long hair tied back

Salami Making Masterclass

About This Class

What You Will Learn

  • Basic techniques for preparing different cuts of meat
  • Basic techniques for curing different cuts of meat
  • Learning how italians traditionally make their home made "salsicce"

What You Get

  • You may be eligible to receive Enoteca Sileno promotions and specials from the retail shop
  • Recipe Handypack complete with handy tips and tricks
  • Guidance and advice from a professional industry chef


The savoury flavour of cured meat can be enjoyed as part of an antipasto dish, or as an ingredient in cooked dishes.

Prosciutto, casalinga, coppa, guanciale, and pancetta are all delicacies invented out of necessity in the days before refrigeration, but are now some of the most prized meat products available.

Many italian families will spend their Queens Birthday weekends in their garages curing their meat over the cooler winter months, to be rewarded at the end of winter with delicious, and hard to find salume.

Learn the basic techniques for preparing and curing different cuts of meat in this class taught by Chef Dusty Treweek who is a master of the craft. This is a DEMONSTRATION class, with HANDS ON components.

Date and Time

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