Salami making

Course summary

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

  • apron
  • 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.

Course cost

COST: $69.00

Class availability: 2 PLACES REMAINING

Course dates

Saturday 22 June
2.00pm – 5.00pm (1 session)

Book this course

To enrol in this course, fill out the form below. Remember to add the details of any other students who are part of your booking.

2 PLACES AVAILABLE

Enrolment details – Student 1

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Course gallery

The photos below are an indication of what to expect from the class.

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In person

Come to YCC at 59 Francis Street, Yarraville during office hours to enquire or enrol and pay in person.