CLEAVER Academy

SALAMI & CAPICOLA

A class featuring two premium salumi products - salami & capicola.

Starting with a shoulder of pork, Dave will demonstrate the breakdown for a collarbutt (capicola), salami meat and fat, and trim.

You’ll learn the traditional method of whole muscle curing to make capicola (also known as coppa), including each step of the process and flavour suggestions and ideas.

Dave will then 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”.

Lunch and refreshments are included and each participant will get their own salami to take home as well.

  • Saturday 10th April, 2027 | 9:30am | $210pp

Topics covered:

  • Meat selection;

  • butchery for curing;

  • whole muscle curing;

  • salting via traditional method vs equilibrium method;

  • the 5-key steps of salami making;

  • fermentation;

  • ideal curing conditions; and

  • storage of cured meats.

Products made;

Salami; and capicola.

Lunch and refreshments included

Take home items:

1 x Salami;