Description

The Art of Salting, Smoking & Curing 2 Day Butchery Masterclass

Date & Duration:

Saturday 8th June 2024 *King’s Birthday Weekend
Start time – 9:00am, Finish time – 1:30pm

Sunday 9th June 2024 *King’s Birthday Weekend
Start time – 9:00am, Finish time – 1:30pm

*Participants are asked to arrive 15 minutes prior to the commencement time on both days

Cost:

$695 Per Person
**Please be sure to choose the local pick up option at check out to avoid having to pay shipping fees
*All equipment and produce is supplied as part of your booking fee. Participants will take home all the meat they prepare during the class, a new boning knife, butcher’s apron + a copy of Gourmand Award winning book, ‘A Charcuterie Diary’, as a memento of the experience.

**We reserve the right to raise our class fee at any point within reason; unstable meat prices make accurately costing classes months in advance of the event very difficult, unfortunately we don’t have a crystal ball to foresee any potential price rises and we will raise the cost to attend if we are advised of any significant cost increases. We encourage anyone interested in attending to book asap! Once booked you won’t have any more to pay regardless of any potential cost increases closer to the date. 

Location:

My Slice Of Life – 159 Vincent Road, Wangaratta, Victoria 3677

Class Information:

Calling all foodies, farmers, hunters & home butchers.  If you want a seriously fun and practical experience in the beautiful north east of Victoria then we have just the class for you! Clean out your freezer, pack your overnight bag, then come and join us over the Queens Birthday weekend for our very special salting, smoking & curing masterclass.

Following on from our very popular ‘whole animal’ butchery & salami making classes we have decided to take things up a notch! This new 2 day format is designed to offer participants the full nose to tale experience of processing a whole side of pork from start to finish. Our intensive but fun filled whole weekend class will be conducted over 2 x 4.5 hour sessions, both days being spent under the tutelage of qualified trade butcher and experienced teacher Brent Ibrom + special guest teacher; Peter Booth, author of the Gourmand Award winning titles Á Charcuterie Diary’ & ‘Feathered’ who will be attending on the Sunday.

Day 1 will begin with a discussion on the general equipment required to successfully butcher your own meat at home and the secrets to properly sharpening your knives, the knife sharpening knowledge alone is sure to be worth the price of admission. With the fundamentals taken care of Brent will proceed to demonstrate the breakdown of a whole pig carcass – you will be taken through all the individual cuts, and in the process he will highlight which part of the animal you use to make bacon, what goes into sausages and where to find the best roasting pieces. Now the fun really begins! Each participant will put their newly found butchery knowledge into practice by preparing their side of pork (approx 24-26kg) to suit their own requirements. Brent and another guest butcher will be on hand to offer guidance and support throughout this stage.

The fun doesn’t stop on Day 2. Sunday’s session is all about the smoke, the salt & the sausage! Participants will continue with their bachelor of butchery by transforming some of the previous days fresh cuts and trim into usable product using recipes and techniques derived from Peter’s book, Á Charcuterie Diary’; sausages, salami, bacon and other cured delicacies are just some of the potential options able to be made throughout the morning. As with the first day Brent will educate everyone on all aspects of sausage making, meat smoking & general curing techniques before assisting attendees to create whatever their heart desires.

All the supplies and equipment required for production are included within the class fee. At the end of the session you will take home all of the meat freshly prepared during the class, ready for cooking, refrigerating or freezing in preparation for your next dinner party, barbecue or picnic. Following completion of this class, each participant is invited to take advantage of a 10% discount on all of our stock butchery equipment and ingredients, this is only redeemable on the day of the class.

Each attendee is also entitled to take advantage of a 10% discount on all of our salami making equipment and ingredients, this is only redeemable on the day of the class.

Guest Teacher Biography:

Peter lives in Melbourne, Victoria where he practices law by day. At night he is an award winning author who has an avid interest in cooking, food and wine. Many years ago, he became interested in the art of charcuterie, so interested that he wrote Á Charcuterie Diary’, a book dedicated to the subject! This book is a record of his experience and drawn from a diary(hence the title)in which he kept recipes, observations and results over a four year period. 

Do I Need To Bring Anything?

A smile and willingness to learn are all we require from you.  All equipment and produce is supplied as part of your booking fee. Participants are advised to bring a pen and paper to take notes but a class booklet will be provided so you won’t forget a thing!

An airtight container and cooler bag for travelers may be needed to transport your freshly made goodies home.

Make A Booking:

All bookings can be purchased online or be made by phoning us directly on (03) 5798 3489. General inquiries can be phoned or emailed.

Booking Conditions:

• • To secure a place full payment is required at the time of booking. We also offer a ‘buy now, pay later’ service in Zip or Afterpay
  • 6 participants are required for classes to go ahead and the class may be postponed if minimum participant numbers are not met. Most classes will be capped at 10-12 people, we hope this will ensure each attendee is provided with the best environment to learn and retain the skill set being taught.
  • Given the nature of preparation required for the class, paid bookings are non-refundable and cannot be refunded or redeemed for cash but may be used as payment for products or used to attend another class of the customers choosing.
    • If you are unable to attend or wish to transfer to another class date, please advise us within 14 days
    • If you have advised us with at least 14 days notice we are happy to credit your class fee for use in a future class or as payment for products
    • If you have not advised us with at least 14 days notice and we can’t fill your place in the class with another participant your fee will be forfeited