Calling all foodies, farmers, hunters & home butchers. If you want a seriously fun and practical experience in the beautiful north east of Victoria then we have just the class for you! Clean out your freezer, pack your overnight bag, then come and join us over the Queens Birthday weekend for our very special salting, smoking & curing butchery masterclass.
Following on from our very popular 'whole animal' butchery & salami making classes we have decided to take things up a notch! This new 2 day format is designed to offer participants the full nose to tale experience of processing a whole side of pork from start to finish. Our intensive but fun filled whole weekend class will be conducted over 2 x 4.5 hour sessions, both days being spent under the tutelage of qualified trade butcher and experienced teacher Brent Ibrom + special guest teacher; Peter Booth, author of the Gourmand Award winning titles Á Charcuterie Diary' & 'Feathered' who will be attending on the Sunday.
*Please see the booking link for the full class description.
Date & Duration:
Saturday 7th of June 2025
Start time – 9:00am, Finish time – 1:30pm
Sunday 8th of June 2025
Start time – 9:00am, Finish time – 1:30pm
*Participants are asked to arrive 15 minutes prior to the commencement time on both days
Cost:
$745 Per Person
*All equipment and produce is supplied as part of your booking fee. Participants will take home all the meat they prepare during the class, a new boning knife, butcher's apron + a copy of Gourmand Award winning book, 'A Charcuterie Diary', as a memento of the experience.
Each attendee is also entitled to take advantage of a 10% discount on all of our salami making equipment and ingredients, this is only redeemable on the day of the class.
Location:
My Slice Of Life - 159 Vincent Road, Wangaratta, Victoria 3677
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