Cut to Craft

with
Chacutiere
Richard Bosman

THE ART OF CHARCUTERIE

Learn how to cure meat at home.

On this 2 day course Richard teaches you the basics of block work, curing and how to make prosciutto, coppa, bresaola, pancetta, salami, chorizo, sausages, bacon and rillettes.

DATES: 4 and 5 December

R3850pp

Inclusive of charcuterie lunch on both days with
Doornkraal’s wine and other soft beverages,
comprehensive notes and a few goodies that we will make.

Accommodation available on Doornkraal or in the area.

ONLY 12 SPOTS

AVAILABLE