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Charcuterie Workshop: Juliet Harbutt

Charcuterie Workshop: Juliet Harbutt

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  • Mon 22 Sep ’14, 9:00am – 4:00pm


New Zealand School of Food and Wine, Level 3, 104 Customs Street West, Viaduct, Auckland CBD



Ticket Information:

  • Charcuterie Workshop: $125.00

The discovery of how to preserve meat, vegetables, fruit and cheese with time, air and salt or sugar and utilise every part of their precious crops or animals meant that early man could give up his nomadic life of feast and famine style. Since then little in the actual process of preservation has changed as it relies mostly on a simply recipe, basic ingredients combined with time and Mother Nature.

The products are divided into key categories so you can understand how the products are made and aged and therefore if they are in good condition and how long they should be stored.

The Objectives
• Understand the difference between cured [fermented] and cooked meats
• Understand the role of salt, time and air in making charcuterie
• Feel confident to talk about the charcuterie and antipasto
• Be able to write basic tasting notes
• Appreciate the art, skill and history behind each product

Programme Dates:
Monday 22 September: from 9am - 4pm
Cost - NZ$125

Please ring us with any questions or enquiries at 09 3777 961 or email nzsfw@foodandwine.co.nz

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