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Join CLEAVER founder and owner for an in-depth class dedicated on refining your dried sausage skills.Dave will take you through the 5-key steps to make a high quality salami from meat selection to the correct curing environment.
While making the n’duja - a soft, spicy, spreadable salami - you will learn tips to using your trim, how to effectively ferment and measure pH in your salumi as well.
Session includes hands-on opportunities, detailed notes and recipes and refreshments and snacks.
Date: Saturday 27th April 2024, 1:00pm
Venue: Bedford, Perth, WA
Participants: 10 people
Cost: $85 per person
Bookings: send details to [email protected]
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Event Venue & Nearby Stays
Perth, Western Australia, Australia
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