Produce

Salt Kitchen Charcuterie

17 Nov 2018

Nose to Tail – A Charcuterie Experience

Somebody once said, “a weekend well spent brings a week of content”. And what better way to spend an afternoon than a workshop and long lunch with Mick Nunn from Salt Kitchen Charcuterie and John Harris of Mitchell Harris Wines. Join Mick as he turns The Barrel Room into a classroom, demonstrating how you can work with pigs to prepare dishes using every part of the animal. While John will match each dish with a delicious wine that pairs perfectly with cured pork. Bring your own esky for some delicious take-home Salt Kitchen products!
BOOK
date:
Saturday 17 November 2018
time:
12:30 pm - 3:00 pm
Capacity:
20
Cost:
$150pp
Venue:
The Barrel Room at Mitchell Harris Wines
Address:
38 Doveton Street North, Ballarat,
Map:
view map

More Information

Salt Kitchen Charcuterie is committed to using the whole animal – sourced from local suppliers, Western Plains Pork. Guests will have the opportunity to talk about salumi and charcuterie and be part of the assembly of a few dishes while they enjoy lunch. Lunch will include six simple dishes constructed using products that come from all parts of the pig, starting from the back leg with terrine and French ham then the barrel with bacon and pancetta. Next will be products from the shoulder and neck and finishing with the head. It will be an open discussion about Salt Kitchen's pigs and processing methods, plus you’ll get an insight into the European inspiration behind some of their unique products. This event will not cater for vegetarians or vegans for obvious reasons.

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