Sunday 9.30- 10.30am
About the Course
Learn the basics in this informative and demonstrational workshop.
Making your own homemade salami can seem a little daunting, but in reality this art has been practiced in backyards all over the world for 100's of years and when you get a handle on the basic principals you too will have what it takes to join the 'salami army'.
Brent Ibrom, a qualified trade butcher and experienced teacher, heads up the class. He will introduce you to a variety of specialist supplies, equipment and machinery that are needed to produce quality salami, simply and efficiently today, while still maintaining an authentic and traditional approach to the methods involved in the process.
This class will cover all the basic principals of salami making; it will be best suited to a complete novice or inexperienced salami maker wanting re-assurance they are on the right path. Brent will demonstrate how to bone out a Forequarter of pork and the process required to turn the meat into salami.
You will learn the correct ways to prepare and process your meat, blend recipes, casing selection and preparations, as well as the all-important curing process.
We will also have salami making equipment for sale at the festival and can guide you on what items would be best to get you started at home.
Brent Ibrom, My Slice of Life
The My Slice of Life team from Wangaratta specialise in all things butchering, preserving and brewing. Learn from the best at these festival workshops.