Learn how to make traditional Salami in these informative and interactive and hands-on classes facilitated by our collaborative expert meatsmiths. Be enthralled as we show you how to deconstruct and bone out a pig carcass, take you through the critical prepping, salt-curing and air-drying stages, as well as walk you through how to trim, cut, mix, mince and fill.
Day classes include a Craft style lunch by our head chef Dom Marzano, plus refreshments and a return date invitation to come back and sample what was produced on the day.

Dates

• Saturday 19^th March 2016 come back 30^th April 2016 to try produced goods
• Saturday 14^th May 2016 come back 2^nd July 2016 to try produced goods
• Saturday 11^th June 2016 come back 6^th August 2016 to try produced goods

Time 10:00am – 4:00pm

Tickets

Single entry               $298
** includes Sticky Tickets booking fee.
Maximum attendees: 12

Click here to book tickets online > https://www.stickytickets.com.au/thecraftandco/events