Sign us up – Hazelwood Estate’s chef-hatted The Paddock restaurant is hosting salumi masterclasses this July
For the uninitiated, salumi are Italian cured meats made predominantly from pork. Some of our salumi favourites include the likes of prosciutto, pancetta, lardo, lonza and perhaps our most-devoured meaty treat, mortadella. If you’re keen to learn more about the ancient craft of salumi, you’re in luck – The Paddock at Beechmont’s Hazelwood Estate is hosting two days of intimate, hands-on classes where guests can learn their bresaola from their coppacolla.
Those looking to cure their culinary curiosity (and sample some tasty meats while they’re at it) can do so this July at the salumi masterclass events at Hazelwood Estate’s chef-hatted restaurant, The Paddock. On Friday July 8 and Saturday July 9, foodies will learn the basics of the ancient craft of salumi amongst the pristine surrounds and rolling hills of the Gold Coast hinterland. This delicious gastronomic event will be hosted by salumi aficionado Dave Cann of CLEAVER Salumi Cabinets, and will see guests discover the ancient Roman techniques and principles of making, salting and curing salami, as well as how to choose the right cuts and seasoning to make the best-tasting cured meats.
The hand-on classes will spotlight the importance of sustainably sourced meat, with the workshops using locally-sourced pork from the Scenic Rim’s Tommerup’s Dairy Farm. Guests will also be able to sample some left-of-field native flavours including quandong, bush tomato and pepper berry, which will inspire some unique flavour combinations for their handmade salami. The taste bud-tingling afternoon will conclude with a tasting and all guests will create their own salami for curing in the onsite CLEAVER Salumi Cabinet, which will be ready to take home in six weeks. Your charcuterie board will never look so good!
Salumi masterclass tickets on sale for $75 per person. Don’t be a silly sausage – grab your tickets now before they sell out at the Hazelwood Estate website.