Charcuterie lessons at Lelieblom Farm: 4 June 2011

May 17, 2011

News

We’re very excited to announce our next event at Lelieblom Farm in Darling: a pork charcuterie lesson with Michael Basson.

We’ll spend a couple of hours with Michael in his new workshop learning how to make our own pork sausage, salami and bacon, which we’ll then get to take home with us. This will be followed by a delicious lunch in the cosy farmhouse:  hearty winter soups and farm-baked bread, prepared by Michael’s wife, Karen.

Charcuterie is the fancy term for the curing, seasoning and smoking of meat. It began as a way to preserve meat for longer periods, but has developed into an art of its own. This workshop with Michael will be a simple introduction to this age-old art, which will give you the basic skills to experiment more widely at home.

Some of you will have fond memories of our first visit to Lelieblom in winter last year, when we waded around in the farm pond, foraging for waterblommetjies. We enjoyed a delicious waterblommetjie stew for lunch and were bowled over by the amazing selection of local producers that Karen had invited to her home.

We went a little crazy purchasing cured meats, creamy local cheeses, Darling Brew beers, the most delicate oyster mushrooms. We’re thrilled to be going back to the farm again, and we’d love you to join us.

Event details:

Date: Saturday 4 June 2011

Time: Please arrive at Lelieblom at 10am. We’ll do the workshop first and then move on to our lunch in the farmhouse.

Cost: Members – R180 per person; guests – R200 per person. This cost includes your take-home meat: 500gr bacon, 500gr salami and 1kg pork sausage per person, as well as your simple hearty lunch.

For children’s prices, please see the note below. Please note that Lelieblom is not licensed so you’ll need to bring your own wine to have with the lunch. Some juice may be provided but it’s probably best to bring your favourites with you.

Bring: An apron for the workshop (it will get messy working with meat) and a cooler box to take home your meat and other purchases.

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). Karen will organise for local producers to come and present their delicious wares, so bring extra cash for purchasing extra meat and delicious cheese, mushrooms and preserves.

Child-friendly event: While we generally welcome children to our events – and Lelieblom is a great venue for them with many hand-reared tame farm animals – we are cautious about having children in the meat processing workshop. This is due to the limited space in the workshop, as well as the presence of raw meat and sharp knives. We’d like to ask you to think very carefully about whether your children will be well-behaved and safe in such a setting. Parents will obviously be completely responsible for their children at all times. Children 12 and over will need to pay the full price, and under-12s will only be charged R20 towards their lunch (but obviously do not get any meat to take home).

Space on this workshop will be limited by the size of the meat processing room, so hurry and sign up soon. For now, we ask that members bring only one guest each. As we get closer to the time, if there are spaces left, we may allow already signed-up members to bring additional guests.

If you would like to join us, please book now using the form below.

Sorry - this event is now fully booked! If you'd like to go onto a waiting list, please email events@slowfoodmothercity.co.za and provide us with a contact number so we can let you know if there are any cancellations!

, ,

Comments are closed.

'