Owing to the immense popularity of our Lelieblom Charcuterie Workshop, the first event sold out within a very short time. The waiting list filled up just as fast, so we have arranged with Karen and Michael at Lelieblom to run this workshop twice, on Saturday 4 June and again on Saturday 9 July. The two workshops will be exactly the same, to give all our keen members an opportunity to participate.
To book for the Saturday 9 July workshop please fill in the booking form below. Those already on the waiting list for the first event will get first dibs on this second event, after which we will open it up to the rest of our members. As with all our events, you should automatically receive email confirmation of your reservation. If you do not, please email and let us know!
LELIEBLOM CHARCUTERIE WORKSHOP IN A NUTSHELL:
Details: Farmer Michael Basson shows us how to make our own pork sausage, salami and bacon, which we then take home for maturing (and eventually eating!). Followed by soup and farm bread in the farmhouse, made by the lovely Karen.
Date: Saturday 9 July 2011
Location: Lelieblom Farm, Darling (1hour 15 min drive from Cape Town; we will send you directions in advance)
Cost: Members – R180 per person; guests – R200 per person (only one guest per member, please). This cost includes: light lunch, workshop and 500gr bacon, 500gr salami and 1kg pork sausage per person.
Children: Children are welcome at this event. Those 12 and under pay R20 for lunch (no workshop meat taken home). Parental supervision is essential.
Bring: An apron, and a cooler box/bag for your meat.
Extras: Michael will have more meat available for purchase on the day (more salami, bacon and pork sausage, as well as eisbein and boerbok meat). So please bring extra cash!
Sorry - this event is now fully booked! If you'd like to go onto a waiting list, please email email@example.com and provide us with a contact number so we can let you know if there are any cancellations!