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A class dedicated on refining your dried sausage skills.
Dave will take you through the 5-key steps to make a high quality salami from meat selection to the correct curing environment with a focus on perfecting salami texture and appearance.
This class is all about the “why”.
While making the n’duja - a soft, spicy, spreadable salami - you will learn tips to using your trim, how to effectively ferment and measure pH in your salumi as well.
Lunch and refreshments are included and each participant will get their own salami and n’duja to take home as well.
Saturday 27th February, 2027 | 9:30am | $250pp
Saturday 26th June, 2026 | 9:30am | $250pp