Learn how to make traditional homemade salami this winter. In this hands on workshop, you will be making your own batch of salami flavoured with traditional spices. Take home your freshly prepared salami to dry in a dark, dry place for 6 – 8 weeks. Preserved with salt, and no added preservatives, the salami will be made using pork mince, pepper and fennel. Enjoy a delicious sample of salami made by our experienced tutor.
What you will get
- simple and easy recipes
- tips and advice on drying at home
- 1kg of salami to take home
- taste testers included
What to bring
- a large container to take your salami home
- wear warm clothes (no heating during this class)
About the tutor
Margaret Monello was born with a wooden spoon in her hand. She has been cooking since she was 9 years old and has an infectious passion for cooking and teaching others. She uses traditional recipes from the Basilicata region of Italy in her classes.