Two Day | Butchery Workshop – salami, sausages, bacon, black pudding, corned beef | 26th to 27th October 2023
$434.00
Thurs 26th and Fri 27th October 2023
Tutors: Taiamai Corker
Location: Koanga Institute, Kotare Road, Wairoa
Hawkes Bay, New Zealand.
Time: 9am – 4pm daily
Full price $476
Early bird discount price of $434 available until 27th September
Out of stock
Description
Taiamai is a butcher and farmer who loves his Wiltshire Horn Sheep, Large Black Pigs, his poultry and his Dexter cows, and loves to share his passion and skill at butchering and meat processing in a way that makes it totally accessible for all.
Once again with Taiamai, this will be a hands on workshop where you will learn to make your own very special small goods, often a great way to store the valuable seasonal food in very delicious ways, on a home scale.
You will make
- Sausages
- Salami
- Bacon
- Biltong
- Black Pudding
- Ham
- Liverwurst
- Pate
Meals Included Here at Koanga we are very aware of how important food is to eco-systems, people, cultures, communities and ultimately our health.
All food served on our courses is:
- Locally Sourced
- Organic
- Unrefined
- Nutrient Dense
- Traditional
- Prepared following Weston A. Price principles
We will not be catering for food preference or intolerance. If you have any concerns regarding this please contact us with your queries [email protected] so we can further discuss.
Camping Facilities Included We have set this workshop up so you are able to camp onsite and use our facilities. You’re also welcome to stay somewhere in Wairoa at your own cost, if you prefer. If you are coming from far away and wish to arrive the night before and leave the day after the workshop you will need to let us know. Usually people arrange their own food and their own cooking facilities during this time.
About Koanga: The Koanga Institute, the Permaculture Research Institute of Wairoa New Zealand, is well known internationally for producing highly competent and knowledgeable students and teachers. For your benefit, we run multiple courses, offer an extensive searchable knowledge-base, publish high quality books and instruction manuals, have internships, apprenticeships and multiple other learning opportunities in organic living, Permaculture, Thorny Croft animals, appropriate technology and alternative building methods.
The workshops, apprenticeships and internships are for anyone interested in living sustainably, designing their own lives and empowering change in their communities. Koanga Institutes range of leading edge courses impart knowledge and practical skills that will empower you to be more self-reliant and resilient in supporting your family and your local community. These include learning about growing highly mineralized microbially active soil, the basis for nutrient dense food (beyond organic) and holistic health, preparing and acquiring nutrient dense food, many other workshops
Please note: The Workshop will be confirmed two weeks before it begins. If circumstances prevent the Workshop from going ahead, enrolment fees will be refunded in full.
Payment Options: We can offer an option for you to pay off the Workshop in installments; providing that the workshop has been paid for in full no later than 2 weeks before the start date. To ask further questions, secure your place or organise payment options please e-mail [email protected]
Cancellation Policy: Students who cancel their place at a workshop with more than three weeks notice will be given an 85% refund, however cancellations after this time can only be refunded 50% of the course fee. Cancellations with less than 48 hours, no refund can be given.
Feedback from some of the participants on previous butchery workshops
“Learnt a whole lot and really appreciated being able to work right through from live sheep to jointed carcass, sausages and salami. Taiamai has so much knowledge, a great teacher, I really valued his European experience. Food, was great! Many Thanks.”
Anonymous
“Had an ‘amaaaaazing’ time on the butchery course. I was a bit intimidated when I signed up, but while it was pretty challenging, we weren’t forced to do anything we weren’t comfortable doing. The food was divine and we were so chuffed that our paleo diet was accommodated in such a delicious way!”
Josephine
“A really great course. Met a lot of like minded people and learned plenty over the week. The food was fantastic and always more than enough. Awesome learning environment with a really good teacher. Thanks heaps.”
Josh
“The butchery workshop was amazing, Taiamai’s ability to teach based on principles and process made for quite an effective learning environment, with the freedom to ‘give it a go’ and learn directly from our own mistakes and triumphs. I feel confident coming away that the knowledge and perspective gained will bring a lot of value to my life.”
Benjamin
