The workshops – which each take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more.
Space is limited to just 16 participants, per course, so early bookings are essential! To book please contact Tina Jewell on (021) 876 3692 or email breadandwine@moreson.co.za.
Dates: 2012 dates will be announced early in 2012. If you’d like us to email you directly when these are published please pop us an email by clicking here.
Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek.
Cost: To be announced when new dates are announced.
P.S. A special accommodation package is available for participants at our family hotel Le Quartier Français. For more information please email Louise - louise@lqf.co.za – or call on (021) 876 2151
The Programme:
Day 1
- Registration and Truth Coffee 08h30/09h00
- Lesson: Breaking down of the pig carcass by Neil
- Tea break
- Lesson: Neil introduces and discusses the nuances of dry curing, brining and more
- Lunch and a tasting of award-winning wines from Môreson
- Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec
- Practical: participants create their own fresh sausages.
Day 2
- Truth Coffee 08h30/09h00
- Lesson: Neil introduces and discusses rilette, confit and base ingredients
- Discussion: Opportunity to raise any questions regarding the art of charcuterie that have not yet been covered
- Lesson: Neil demonstrates how to build an indoor smoker and takes participants on a guided tour of his smokers, selected wood chips and more
- Tea break
- Practical: Tasting of meats, from the maturing room, with Neil.
- Lunch, at Le Quartier Français, in the delectable Common Room restaurant.
Neil’s Charcuterie Programme includes the following:
- The delicious Bread & Wine Vineyard Restaurant Cookbook
- Recipes for all the sausages, hams and other charcuterie produced
- A Bread & Wine Vineyard Restaurant apron, pen and notebook.
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