CLEAVER Academy

SALAMI & N’DUJA

A class dedicated on refining your dried sausage skills.

Dave will 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”.

While making the n’duja - a soft, spicy, spreadable salami - you will learn tips to using your trim, how to effectively ferment and measure pH in your salumi as well.

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

  • Saturday 27th February, 2027 | 9:30am | $250pp

  • Saturday 26th June, 2026 | 9:30am | $250pp

Topics covered:

  • Meat selection;

  • butchery for curing;

  • the 5-key steps of salami making;

  • making n'duja;

  • fermentation;

  • ideal curing conditions; and

  • storage of cured meats.

Products made;

Salami; and N’duja.

Lunch and refreshments included

Take home items:

1 x Salami; 1 x N’duja