We’re thrilled to invite the team from Preserved back this July to share their passion for charcuterie and salumi, the art of salting, brining and curing, meat.
Traditional methods of creating food are seeing a rise in popularity. One of these traditions is nearly as old as time itself, the process, and for many the ritual, of taking the humble pig and transforming it into prosciutto, salami, chorizo, pancetta, bacon and more. A skill that Preserved, a low-tech, high-charm cook school in Canterbury, has seen over the last three years attract everyone from hunters and foodies to home cooks and chefs- and our Wanaka bunch loved it!
The school is family run, with workshops being taught by Anna Mahy. Anna manages to demystify and simplify her craft, drawing you in with her stories, inspiring you with her “can do” attitude and tempting you with her sweet and salty aged prosciutto.
So the salami’s have been hand-crafted and are curing, and the prosciutto is swinging in the breeze ready for a weekend of workshops planned for this July 12th and 13th.
Anna will take the students through how to make prosciutto, wet and dry cured bacon, chorizo and salami. Everyone will be fully hands on creating their own signature sausages (which you get to take home). A home-cooked lunch with Rippon wine and a booklet with all the info is included.
Workshops are happening at The Rippon Hall, Rippon Vineyard, Wanaka from 10am – 3.30pm on Saturday 12th July and Sunday 13th July. Tickets cost $195pp, for further information or to book in please contact Laura at The Rippon Hall on (03) 443 8084 or email email@example.com