Two Day Charcuterie Course at Martin’s Ridge Farm

Welcome to the “nothing but pig” weekend at Martins Ridge Farm in Conjola on the picturesque south coast of NSW, just two and a half hours’ drive from Sydney.

As a farm, they follow sustainable farming practises, without chemicals or artificial fertilisers, to ensure they leave their farm in an equal or better condition than when they started.

As purveyors of food, they are committed to connecting produce from the farm directly to consumers who are seeking provenance in their food.

Martins Ridge Farm promotes the preservation of rare breed animals and supports local producers.

Why pigs? – In terms of butchery and processing, pigs are an extremely versatile animal.

Every part of the animal can be used in one way or another, either as fresh meat or through charcuterie production.

After two days on Martins Ridge Farm on the Whole Pig Charcuterie weekend, you should be proficient in, and have an understanding of the basics of pig butchery and knowledge of how each cut of the pig can be used. The curing process – food preservation, food safety and how sausages are made. Fermented meats and the storage of cured and fermented meats. Where to buy the ingredients for making Charcuterie and where to find more information on making Charcuterie.

You will learn to make prosciutto, bacon, salami, pancetta, cotechino, sausages, lard and more!