Kitchen 101: The Art of Charcuterie - Sausages + Salami

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Kitchen 101: The Art of Charcuterie - Sausages + Salami

105.00

Tuesday 5th September, 6:30pm to 10pm
Trevor Perkins, Hogget Kitchen

Learn the principals of making and curing salami, and sausages

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he son of a butcher, renowned local chef Trevor Perkins, grew up in a household that preserved everything. Trevor a skilled butcher himself, loves working with all breeds and cuts of meat and has a particular talent for making incredible homemade small goods and charcuterie.

In this hands-on class you will learn the principals of making and curing salami, copacolla and sausages. The class will cover choosing the right meat and fat, choosing the right casings, mincing and seasoning to make the best tasting fresh and cured sausages.

This class will also include a grazing table, and of course charcuterie, to munch on and give you inspiration for your own homemade goodies in the future.