Our cured meats and salami making classes have kicked off this year with great success. There will be sausages hung up, ready for curing all over the country over the next few weeks. Why not join in the salami party and learn to make fresh and succulent produce of your your own? 

In our curing classes you will learn the methods involved in producing your very own salami, capocollo , pancetta, prosciutto and other cured Italian meats - ready for drying at home.

We offer practical, hands-on courses, where you will make the fresh produce yourself, which you will then hang and cure at home - as well as our interactive demonstration courses. All courses cover the process from meat, right through to hanging and drying. 
 
Curing your own meats can be a very rewarding pastime when done correctly, and your friends and family are going to love coming to visit when they know what is going to be waiting for them on your kitchen table.
 
Why not book yourself into a course and enjoy the rewards for years to come. Gift Vouchers are also available for those wishing to purchase a unique gift for a friend or family member.
 
These classes are ideal for beginners, hobbyist and even experienced professionals.

Our curing classes are currently available for booking and run throughout the winter months. Course dates for July, August and September will be listed shortly. <Book Online>

Queensland Classes in Fresh Sausage and Salami Making

Thank you Queensland!

We would like to thank everyone that participated in our classes. We had a fantastic time - I even learned a few new sausage jokes to add to my book.

You were all great students and it was a pleasure sharing my knowledge of traditional Italian sausage making with you. I look forward to seeing and hearing about how your sausage making adventures go. 

For those of you that missed out on our sausage and salami making classes this time, keep your emails active, and your Twitter and Facebook accounts on standby, we're coming back, and soon!

We are in the process of finalising dates, please register your interest in taking part in this class.
<Register your interest>

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Salami Making Essentials

Get the right stuff

To successfully produce quality salami and cured meats at home there are a few vital supplies that you will need.

Get the correct supplies from the beginning and avoid the disappointment of your cured sausages and meats from spoiling.

Analogue and Digital Hygrometers. Used for reading the temperature and humidity of the drying environment. Sausage Fillers Used to simply and easily fill casings with your freshly prepared meat mix.

Salami Casings Fresh casing, dried casing, collagen stick casings. All very easy to prepare and use. Curing Wraps Used to encase your cured meats before netting, and hanging.

Salami Pricker Used to 'prick' out any air bubbles trapped within the casing after filling. Filling Funnels A variety of sizes available for different sized machines. Make filling easy.

Mincing Knife Stainless steel and Italian made. Self sharpening when used with a stainless steel mincing plate. Mincing Plates - Salami Making Stainless steel and Italian made. Used for getting a chunkier grind of mince, ideal for salami making.

Curing Net Used to keep your salami and cured meats tightly bound while drying. Netting Tubes Available in different sizes, used to easily apply curing net

 

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Salami Making Made Simple

 

Salami Making Kit

This is a great recipe kit for those that wish to make and cure a small batch of their own salami and chorizo at home. We have enclosed all the necessary supplies that you are going to need to produce full flavoured smallgoods in the convenience of your kitchen.

Get the kids involved, the rest of the family and friends, and create some lasting memories, as well as some delicious fresh produce using our premixed spice recipes.

 

Using a sausage filler will help fill you casings tightly and firmly, as is required for producing successful salami and chorizo. 

If you do not have a sausage filling machine, you can view our available options here.

If you are making salami, don't forget you will need to invest in a salami mincing plate, a mincing knife, and a filling funnel that is 20mm diameter or larger.

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Unique Foodie Courses

Winter Course Dates

Our 2013 Autumn/Winter course dates are now available for booking online.

• Fresh Sausage Making Master Class
• Cured Meats and Salami Making
• Secrets in Salami Master Class
• Italian Cured Meats Master Class
• Prosciutto Making

Book on-line today..