Jewell & Co—headed by Charcutier Neil Jewell—will host a two-day charcuterie course where you’ll literally learn the whole hog, courtesy of South Africa’s Charcuterie King. Participants will also enjoy a delicious three-course lunch at Bread & Wine, paired with Môreson Wine.
The intimate, exclusive workshops cover the making of savoury French-style sausage, cooked and air-dried hams, blood sausage and more. Attendees will have the unique opportunity to hear Neil’s stories, ask him questions, and watch him demonstrate various butchering techniques.
Space is limited to just 12 participants, per course, so early bookings are essential! To book please contact Tina Jewell on 021 876 4004 or email us.
Jewell & Co’s artisan charcuterie is available at The iss Molly Charcuterie Bar, through Garden Route Goodies, The Organic Emporium and various other outlets.
2016 Upcoming Dates:
Space is limited to just 12 participants, per course, so early bookings are essential! To book please contact Tina Jewell on (021) 876 3692 or email .
Cost: R5500 per person.
Neil’s Charcuterie Programme includes the following: