Charcuterie workshops with Neil Jewell
The only limit to what you can make is your own imagination. Discover the world of nose-to-tail eating and preserving through the ancient craft of charcuterie with local legend, Neil Jewell!
The workshops – which each take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. The cost per person is R2750, and this includes not only in-depth two day workshop, but also a feast in Bread & Wine with award-winning Môreson wines, charcuterie tastings, secrets and recipes to take home, as well as your very own Bread & Wine Vineyard Restaurant apron. Hop on over here to see some photos from last year.
Space is limited to just 16 participants, per course, so early bookings are essential! See the full details below, and to book please contact Tina Jewell on 021 876 4004 or email firstname.lastname@example.org
Neil’s Charcuterie Programme:
that have not yet been covered
Neil’s Charcuterie Programme includes the following:
22nd & 23rd May
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