An update on Glen Oakes Farm from the Organic Emporium
April 22, 2018
Jewell & Co Charcuterie Workshop with Neil Jewell
May 12, 2017
Date : 15th & 16th June
Jewell & Co—headed by Charcutier Neil Jewell—will host a two-day charcuterie course where you’ll literally learn the whole hog, courtesy of South Africa’s Charcuterie King.
Participants will also enjoy a delicious three-course lunch at Bread & Wine, paired with Môreson Wine.
The intimate, exclusive workshops cover the making of savoury French-style sausage, cooked and air-dried hams, blood sausage and more. Attendees will have the unique opportunity to hear Neil’s stories, ask him questions, and watch him demonstrate various butchering techniques.
Jewell & Co’s artisan charcuterie is available at The Miss Molly Charcuterie Bar, through Garden Route Goodies, The Organic Emporium and various other outlets.
Neil’s Charcuterie Programme:
Registration and coffee 09h30
Lesson: Breaking down of the pig carcass by Neil
Lesson: Neil introduces and discusses the nuances of dry curing, brining and more
Lunch and a tasting of award-winning wines from Môreson
Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec, with appropriate tastings
Practical: participants create their own fresh sausages.
Lesson: Neil introduces and discusses rilette, confit and base ingredients
Discussion: Opportunity to raise any questions regarding the art of charcuterie that have not yet been covered
Lesson: Neil demonstrates how to build an indoor smoker and experiments with mushroom, cheese, pepper or tomato. Participants go on a guided tour of Neils’ smokers, discuss wood chips, Hot vs cold smokers and more
Practical: Tasting of meats, from the maturing room, with Neil
Neil's Charcuterie Programme includes the following:
Recipes for all the sausages, hams and other charcuterie produced