Charcuterie Course

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:

    •  25th & 26th August 2016

      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 .

      Venue: Bread & Wine Vineyard RestaurantMôreson Farm, Franschhoek.

      Cost: R5500 per person.

      The Programme:

      Day 1

      1. Registration and coffee 09h30
      2. Lesson: Breaking down of the pig carcass by Neil
      3. Tea break
      4. Lesson: Neil introduces and discusses the nuances of dry curing, brining and more
      5. Lunch and a tasting of award-winning wines from Môreson
      6. Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec, with appropriate tastings
      7. Practical: participants create their own fresh sausages.

      Day 2

      1. Coffee 09h30
      2. Lesson: Neil introduces and discusses rilette, confit and base ingredients
      3. Discussion: Opportunity to raise any questions regarding the art of charcuterie that have not yet been covered.
      4. Lesson: Neil demonstrates how to build an indoor smoker and experiments with mushroom, cheese, pepper or tomato. Participants go on a guided tour of Neils’ smokers, discuss wood chips, Hot vs cold smokers and more.
      5. Tea break
      6. Practical: Tasting of meats, from the maturing room, with Neil.

      Neil’s Charcuterie Programme includes the following:

      • Recipes for all the sausages, hams and other charcuterie produced
      • A Bread & Wine Vineyard Restaurant apron.