Local charcuterie expert, Dave Cann will host an exclusive, hands-on, Salami Masterclass at Mayfield’s Pork Ewe Deli this Saturday.
The workshop is designed to teach participants the art of crafting quality salami, from butchery basics to the perfect blend of salt, meat, and fat.
With Cann’s guidance, local foodies will learn the techniques and gain the confidence to start curing their own meats at home.
The class will cover everything needed to create a well-balanced salami, including tips on selecting the best cuts, achieving the ideal seasoning, and understanding the essentials of curing. Each salami will be cured on-site at Pork Ewe Deli, ready for collection at a later date.
Cann, the founder of CLEAVER Salumi Cabinets, is known for his expertise in cured meats and will share a few unexpected flavour twists to make each participant’s salami uniquely delicious.
Along with the salami creation, the class will offer light refreshments, and a tasting session of curated cheese and charcuterie selections, ensuring an enjoyable and well-rounded culinary experience.
The Salami Masterclass is happening this Saturday, 16 November at Pork Ewe Deli in Mayfield. To find out more visit porkewe.com.au.
