Learn how to make traditional salami in these informative, interactive and hands-on masterclass facilitated by our collaborative expert meatsmiths.
We’ll show you how to deconstruct and bone out a pig, take you through the critical prepping, salt-curing and air-drying stages.
Thorough hands on masterclass on how to trim, cut, mix, mince and fill various salamis. Whilst you will not be able to take home with you what has been produced, we would also like to invite you back once the salamis have been aged. We will demonstrate the key basics needed on preparing other cuts for curing and dry-aging i.e; capocollo, pancetta and prosciutto.
Maximum attendees: 12
Please note if minimum numbers are not met, the class may be rescheduled.
- The equipment and the key ingredients required
- How to prepare the pork to begin the process
- Ability to have all questions answered in an interactive and informative way by an expert maker
- Invite you back once the salamis have been aged.
- Day classes include a craft style lunch curated by our head chef Dom Marzano, plus refreshments and a return date invitation to come back and sample what was produced on the day.
Vendor sincce 2016
Learn. Make. Eat. Drink. Shop.
As a multi-faceted venue, we provide a rich culinary showcase of Australian food and drink producers via our retail store, bar, eatery and in-house production facilities. We have incorporated an onsite micro-brewery, distillery, cured meats and cheese making rooms, coffee roasters. We also operate our own 40 acre site that produces grapes for wine, with future plan to grow fruit, vegetables, grain, hops and livestock for in-house food and drink products.
The education side will be brought to life via an immersive program of events and classes to learn how produce is made, why they are made in that way and how to take your new skills and use them at home. Many of these events will be held in collaboration with our industry peers to give you the best knowledge and experience, so you can then share the traditions with friends and family.
Our eatery reflects our passion for modern food created using traditional and contemporary techniques, dishes that highlight the integrity of each ingredient, our ability to create so many elements in-house and our industry relationships with producers and makers.