Charcuterie Course

Our next course is Friday 16 February 2018 – Sunday 18 February 2018

Booking Essential at: Click on the “Add to Cart” button below to pay now or gilfer@flyingpig.co.za or contact Gil at 083 296 4954 to place your booking

Charcutier, Gil Ferreira of The Flying Pig in Darling, has put together a 3-day charcuterie course like no other!

When Gil started making his own bacon, some 12 years ago, he did not know the difference between “Pink Salt” (Sodium Nitrate) or Himalayan pink salt, so the first time he made bacon he actually used Himalayan pink salt!

Yes, there is quite a lot in this art form that can be daunting, particularly when most of the instructions come from Europe or USA making it difficult to know what you are looking for and where to look for it.

Because of this he has developed this course to show people how easy this is to do at home with the equipment that you would typically find in your kitchen.

The course will cover the following:

  • What equipment you would need
  • What meat to buy, and where to buy it
  • Where to get ingredients and what ingredients are important
  • How to make some of the famous cured meats, easily, in your own kitchen

The course also includes beer and bread appreciation, showcasing the products of Darling Brewery and Rosemead Artisan Bakery – things that go really well with cured meats.

Come and have a fun filled weekend in the Darling region and learn how to make real slow food!

Who should attend this course?

Any person who loves cured meat and/ or is interested in making cured meat at home. This includes people who have absolutely no knowledge right through to people who have a good idea of how to make cured meats, but would just like to affirm this knowledge.

Course Cost:

R 5,500.00 per person

The price includes:

  • 2 nights accommodation at select Guest Houses in Darling
  • All meals
    • Lunch on Friday
    • Beer appreciation and dinner at Darling Brew (Including 4 panel beer tasting)
    • Breakfast, Lunch and dinner on Saturday
    • Breakfast on Sunday
    • Lunch at Hilda’s Kitchen, Groote Post on Sunday
    • Tea & Coffee during course time
  • Detailed Recipe Book

*ALL SOFT DRINKS AND ALCOHOLIC BEVERAGES FOR YOUR OWN ACCOUNT

Itinerary

Friday

12h00 – 13h00 – Arrival and check in at your guest house

13h00 – 13h45 – Meet up at The Flying Pig cureSmiths and enjoy a light lunch with Gil Ferreira, sampling some delicious cured meats, bread and cheeses

14h00 – 15h00 – WHY, WHAT & WHERE – A quick overview of Charcuterie

15h00 – 17h00 – SNOUT TO TAIL – looking at the beast, what we use and where

17h30 – 22h00 – BEER – The minibus collects you at your guest house and you are taken to Darling Brewery for a beer appreciation, tasting and dinner.

Saturday

08h00 – 09h00 – Breakfast at The Flying Pig cureSmiths

09h00 – 09h45 – EQUIPMENT – What are we going to need – how to make use of what you have in your kitchen

10h00 – 11h00 – SALT – We now get more in depth with the salting/ brining process – Gil shows you how to make your own bacon!

11h15 – 12h15 – SMOKE – We discuss smoking techniques and what to look for in a smoker. Gil shows you how to smoke your bacon!

12h15 – 13h00 – LUNCH and Charcuterie Tasting Experience at The Flying Pig cureSmiths – A light lunch of charcuterie, artisan bread and cheese will be served during the presentation.

13h00 – 15h00 – THE ART OF SAUSAGE PART 1 – Gil shows you how to make your own fresh sausage – we make a simple breakfast banger. Discuss casings, meat etc

15h17 – 17h15– THE ART OF SAUSAGE PART 2 – Gil shows you how to make your own dry cured sausage – saucisson & chorizo

17h15 – 18h15 – Relax and get ready for dinner

18h30 – 19h30 – FAT – How to use fat as a preservation method – cooking in fat, Gil shows you how to make the perfect sausage

19h30 – 23h00 – Dinner –Enjoy a wine and food pairing with some of Darling’s best wines

Sunday

05h30 -07h30     The Minibus collects you to take you to Rosemead Artisan to show you how proper artisan bread is made.

07h30 – 08h30 – Quick breakfast at Rosemead Artisan and back to the Flying Pig

09h00 – 10h30 – MUSCLE – Gil shows you how to make whole muscle salami – learn how to make your own pancetta or coppa

10h30 – 12h00   LETS FINISH – Gil discusses how to do curing at your home. What equipment you will need and how to obtain this inexpensively.

 

PLEASE NOTE: The itinerary may change depending on availability of 3rd party services

COURSE COST: R 5,500.00 per person