CLASS - BOOKED OUT

Join CLEAVER founder and owner for an in-depth class dedicated on refining your dried sausage skills.

Dave will take you through the 5-key steps to make a high quality salami from meat selection to the correct curing environment.

While making the n’duja - a soft, spicy, spreadable salami - you will learn tips to using your trim, how to effectively ferment and measure pH in your salumi as well.

Session includes hands-on opportunities, detailed notes and recipes and refreshments and snacks.

Date: Saturday 27th April 2024, 1:00pm
Venue: Bedford Bowling Club
Address: 145 Grand Promenade, Bedford WA
Participants: 10 people
Cost: $85 per person
Class Booked Out - Waiting List: dave@cleaversalumicabinets.com.au