Jonai Farms Salumi Workshop at Little Green Corner
Transforming half a pig into a family's supply of salami, pancetta, coppa, guanciale, lonza, and jamon is a time-honoured tradition, and one we are delighted to keep alive here at Jonai Farms, Meatsmiths each winter. Salami days are deeply tied to notions of thrift and resourcefulness, yet result in artisanal bounty that enables families to eat like kings while enjoying a simple life on the land. This is a hands-on day on the farm – you’ll hone your knife skills while learning the best techniques for successful curing.
Come prepared to trim, cut, mix, mince and stuff a lot of salamis, as well as how to hang pancetta, guanciale, coppa and lonza for a quick return in just 6-12 weeks. We’ll also bone out and shape a jamon and take you through the critical prepping, salt-curing & air-drying stages to ensure you get a sweet, delicious result in 12 months’ time…
Butchering commences at 10am, and all the work should be done by 3pm. The day costs $220 and includes a farm-style lunch!
Places are limited to 12, and these popular workshops sell out early each year, so don't hesitate!