Salt Kitchen Charcuterie - The art of dry curing

Salt Kitchen Charcuterie - The art of dry curing

25.00

Mick Nunn from Salt Kitchen Charcuterie will discuss the ancient art of dry curing meat. We will discuss salting, netting and hanging products such as Capocollo, Lonza, Pancetta and Breasola and do a demonstration of how to net a product before it is hung for dry curing.

Quantity:
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WHAT: Presenting as part of Made Of Ballarat Marketplace
WHERE:
Ballarat Mining Exchange
DATE & TIME: Saturday 4th May, 11am - 11:45am
WHO: Ages 12+