06/06/2026
Two spots have just become available...
Ticket Cancellation Alert!
THE BIG PIG WEEKEND
Saturday 13th & Sunday 14th June
Details: www.stringandsalt.com.au/cleaver-academy-calendar/big-pig-weekend-june26
We have just received cancellation of 2 tickets of flagship class next weekend!
The ultimate weekend of butchery, charcuterie making and slow cooking, with a pork themed degustation at Hogget Kitchen!
The Big Pig Weekend is a highly anticipated event, booking out year after year.
The ultimate nose-to-tail charcuterie and pork cookery experience over two days…
DAY ONE will focus on breaking down the pig, basic butchery, terrine making and preparation for the following day of sausage and salami making.
In the evening enjoy a shared table at and be treated to Chef Trevor Perkins renowned house-made charcuterie and terrines and a selection of dishes using many cuts of pork cooked using different methods.
On DAY TWO, you will a day of making homemade salumi, n’duja and sausages. The day will be spent seasoning and filling a variety of sausages and salami and discussing the finer points of air drying and curing at home.
Topics covered:
🐖 Whole pig butchery;
🐖 Meat selection;
🐖 Brining & smoking;
🐖 Terrines;
🐖 The 5-key steps of salami making;
🐖 N’duja & fermentation;
🐖 Whole muscle curing;
🐖 Salt box vs equalisation methods;
🐖 Making juicy fresh sausages;
🐖 Ideal curing conditions;
🐖 Storage of cured meats.
Products made;
Terrine; Capicola (Coppa); Ham; Bacon; Pancetta; Culatello; Prosciutto; N'duja; Salami; and Fresh Sausages.
Includes;
Lunch - Saturday & Sunday;
Dinner – Saturday night at Hogget Kitchen
Refreshments, snacks & samples included
Take home items:
1 x Salami; Fresh sausages; Terrine
