Two Day | Butchery Workshop – Salami, Sausages, Bacon | 18th to 19th April 2024

Description

Tutor: Taiamai Corker. 

Join Taiamai, a passionate butcher and farmer, as he shares his expertise in butchery and meat processing during this immersive two-day workshop. Taiamai’s love for his Wiltshire Horn Sheep, Kune Kune Pigs, poultry, and Dexter cows is contagious, and he is dedicated to making butchery accessible to everyone.

This hands-on workshop will teach you the art of creating your own delectable small goods, offering an excellent method to preserve seasonal foods in a truly delicious manner, on a scale suitable for home use. Throughout the workshop, you will learn to make an array of special small goods, including:

• Sausages
• Salami
• Bacon
• Biltong
• Black Pudding
• Ham
• Liverwurst
• Pâté

Under Taiamai’s guidance, you will gain practical experience and knowledge in crafting these small goods from scratch. Learn the techniques, recipes, and secrets behind each delicacy, ensuring that you can replicate them in your own kitchen.

This workshop provides a unique opportunity to explore the world of small goods butchery, equipping you with the skills to create your own flavorful and high-quality products. Don’t miss this chance to discover the art of small goods and take home a range of delectable treats that you have crafted yourself.

Itinerary

Thursday 18th + Friday 19th April: 9am to 4pm both days 

Meals Provided

Thursday 18th: Morning Tea- Lunch – Afternoon Tea – Dinner

Friday 19th: Breakfast – Morning Tea – Lunch – Afternoon Tea

Catered Meals During the Workshop: We understand the significance of food in ecosystems, cultures, and health. That’s why all the meals provided during the workshop are thoughtfully sourced and prepared. While we cannot accommodate specific food preferences or intolerances, feel free to reach out to us at [email protected] if you have any concerns or queries.

At Kōanga, we recognize the vital role of food in ecosystems, cultures, communities, and our overall health. Therefore, all the meals served during our courses adhere to these principles:

• Locally sourced
• Organic
• Unrefined
• Nutrient-dense
• Traditional
• Prepared following the principles of Weston A. Price

For your convenience, we offer very basic camping facilities on-site, allowing you to fully immerse yourself in the experience. Alternatively, you can opt to stay in Wairoa at your own cost. If you’re travelling from afar and need accommodation the night before or after the workshop, kindly inform us in advance. During this time, participants usually arrange their own food and cooking facilities.

A complimentary Kōanga Institute 1 hour Guided tour will be available for those who wish to participate on the Thursday after 4pm.