The Art Of Charcuterie With Neil Jewell
Neil was born in Southend-on-Sea, Essex and from the moment he could taste, smell and see he fell in love with food. After many years of training and experience, Neil started at Bread & Wine Vineyard Restaurant, in 1999 and has been an instrumental aspect of its success. His passion lies in his homemade Charcuterie that he prepares with mountains of patience and bucket loads of love. Attendees will have the unique opportunity to hear Neil’s stories, ask him questions, and watch him demonstrate various butchering techniques.
The company has developed a special relationship with pig farmer Charlie Crowther in the Hemel and Aarde valley outside Hermanus, cross breeding Duroc and Large White pigs raised free range supplementing their diet with acorns during the last month of their breeding. Due to their active lifestyle the quality and flavour of the meat is superior.
This intimate, exclusive workshop cover the making of savoury French-style sausage, cooked and air-dried hams, blood sausage, bacon, chorizo, rilettes, salami and numerous other mouth watering meaty delights.
Participant rate of R6350 pp sharing inclusive of all meals and listed excursions.
Non-participant rate of R1500 pp inclusive of all meals and excursions.
Price excludes accommodation. Special sharing rates on offer for the weekend.
Contact firstname.lastname@example.org or 023 5411381 for a quote.
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