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.
Cure all year round
The cabinets provide the ideal
environment to air cure your own
salami, proscuitto, coppacolla,
sausages and more, the whole year
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: The big pig weekend - Nose to tail
See the full collection of String + Salt Cooking Classes here
The ultimate weekend of butchery, charcuterie making and slow cooking, plus a free-range farm and a pork themed degustation at Hogget Kitchen!
Our highly anticipated pig weekends have become String + Salt’s flagship class, booking out year after year. This year we’ve upped our game. We’re bringing together our favourite friends and experts for the ultimate nose-to-tail charcuterie and pork cookery experience over two days and three locations.
Day one will focus on breaking down the pig, basic butchery, terrine making and preparation for the following day of sausage and salami making. In the afternoon we will visit one of the countries most respected free range pork farms, Happy Valley Free Range Farm, to speak to owner Jo about humane farming and how to raise the happiest for the best quality pork.
In the evening be treated to a shared table at Hogget Kitchen to enjoy Chef Trevor Perkins renowned house-made charcuterie and terrines and a selection of dishes using many cuts of pork cooked using different methods.
On day two we will be joined by some special guests, for a day of making homemade salumi. The day will be spent seasoning and filling a variety of sausages and salami and discussing the finer points of air drying and curing at home.
By the end of the weekend you will have gained hands on experience butchering, making terrines, prosciutto, coppacollo, salami and sausages.
Both days will include a substantial and hearty lunch and refreshments with all equipment and ingredients provided.