Who is CLEAVER?

CLEAVER enjoys a little indulgence, sports the occasional sauce stain and never orders ‘dressing on the side.’ He drinks his whiskey neat, and saves the Coke to cook his ham hocks.

CLEAVER learns from Nonna, YouTube and his mistakes, he’s not keen on instruction manuals. He has a healthy respect for tradition, but appreciates the benefits of technology.

CLEAVER likes to make things by hand and loves to share them. Sure, he doesn’t mind a bit of praise either.

He believes you can respect the beast in life and still savour it in sausages. CLEAVER understands that everything good requires patience.

Our Salumi Cabinets are brought to you in the spirit of CLEAVER, a little bit tough, a little bit fancy, a practical luxury; equally at home in the kitchen or the Man Cave.

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Cure all year round

The cabinets provide the ideal
environment to air cure your own
salami, proscuitto, coppacolla,
sausages and more, the whole year
around.

CLEAVER cabinets offer the convenience and flexibility allowing you to make as regular batches of salumi right across the year. They are fully insulated and double glazed and come with internal temperature control, full humidification control and passive air-circulation.

You be able to sit back and watch your
salumi cure in the sleek, impressive CLEAVER Salumi Cabinet.
 

 

 

 

 

A Drift of Cabinets

Three little piggies make up the CLEAVER Collection - The Weaner, The Boar and The Hog.

Full climate control will also allow you to use the CLEAVER as a cheese maturation.

CLEAVER Order Form


COOKING SCHOOL: KITCHEN 101: Salting + Curing

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Kitchen 101: Salting + Curing
125.00

Wednesday 15th August, 6:30pm to 9:30pm
Dave Cann, String + Salt

Learn the principals of making and curing salami, copacolla and gravlax.

Quantity:
Book an Experience

See the full collection of String + Salt Cooking Classes here

As the founder of CLEAVER Salumi Cabinets and the curator of our huge range of salts and spices at String + Salt, Dave knows a thing or two about the art of curing meat with salt. 

In this hands-on class you will learn the principals of making and curing salami, bresaola, coppacolla, pancetta and gravlax. The class will cover choosing the right cuts, seasoning and creating the right environment to make the best tasting cured meats and fish.

Dave will ensure you get the salt, meat and fat ratios correct as well as offering a little left of field inspiration for different flavours to ensure you will be confident in curing at home

This class will include a generous grazing table and refreshments , and of course plenty of handcrafted charcuterie to munch on to give you inspiration for your own homemade goodies in the future. You'll even get to make your our salami and gravalax to take home and show off to your friends and family.