CLEAVER Academy

PROSCIUTTO: THE WHOLE LEG

In this very special class we will be focusing on the art of preparing, curing and drying prosciutto. 

With access to the CLEAVER Academy’s extensive collection of prosciutto, you will get to experience each step of the process, in-depth and hands-on, from the fresh meat to 4+ years of age.

Every participant will also prepare and salt their own prosciutto to cure and dry during the winter season with this class including a fresh leg of pork, salting tubs and salt.

Examples of prosciutto of different ages (up to 4 years) is also included along with snacks and refreshments.

  • Saturday 30th May, 2026 | 9:30am | $490pp

Topics covered:

  • Preparing the leg incl butchery & bleeding;

  • Whole muscle curing;

  • Ideal curing conditions;

  • Trimming and applying sugna;

  • Boning and slicing your prosciutto;

  • Long-term curing; and

  • Storage of prosciutto.

Products made;

Prosciutto (each participant make their own prosciutto); sugna.

Snacks and refreshments included

Take home items:

1 x prosciutto (in salt)

NB: participants will need the capacity to transport a full leg in salt (~30-35kg total weight). Meat, salt and salting tubs supplied.