Meat Curing Workshop at Boschendal

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Meat Curing Workshop at Boschendal

Boschendal meat curing workshop

Join us for a two day workshop where you’ll learn all about the preservation and flavouring processes of meat such as Bacon, Bresaola, Salami, Coppa and Pork Sausage. Our Executive Chef, Christiaan Campbell, will explain salting, cold & hot smoking and curing techniques that you can apply at home. R1450 per person (excludes accommodation – all guests who book to stay on the farm will receive 25% discount on accommodation).

June 15 2019


Start: 15 June @ 14:00
End: 16 June @ 12:00
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Boschendal Wine Estate

Pniel Road
Groot Drakenstein, Western Cape 7680 South Africa


+27 (0) 21 870 4200

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Phone: +27 21 870 4200
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