Published on September 19th, 2013 | by melbournesalamifesta
The Salami Sessions
The authentic salami making workshops.
Go behind the garage door and learn how to make salami from scratch with the Melbourne Salami Festa 2014 champion Bernard Holbery. In true garage to plate style the Salami Sessions will be held in an actual Aussie pop-up garage to give participants the most authentic experience. The Salami Sessions are hands on, authentic instructional workshops in the art of salami making. A unique grassroots cultural experience, the sessions are aimed at first time makers and novices or those wishing to hone their skills.
We are excited to have the 2014 champion and master butcher Bernard Holbery on hand to lead the class and give you insights into what makes the perfect salami. The sessions include a breaking down of the pig followed by a hands on practical demonstration where the whole group will work together, like a family to create the salami. The session will conclude with a meal and an important lesson on curing techniques.
“The day was fantastic, the venue was awesome and the people were cracking! I haven’t spent such an enjoyable day with perfect strangers for a long long time, it was awesome to be around fellow foodies.” – Kane Ransley, 2014 Salami Sessions attendee
The sessions like the festa are truly unique and nothing like you will experience anywhere else with a real family atmosphere which to us is such an important ingredient in the process. The sessions are meant to be fun and informative and although it is hard work the emphasis is just as much on having a laugh as it is on getting the mix of ingredients in your sausage just right.
Salami Sessions Dates/Times:
Saturday 14 May
Session 1 – 8am – 12noon / Session 2 – 2pm – 6pm
Sunday 15 May
Session 3 – 2pm – 6pm
Saturday 21 May
Session 4 – 8am – 12noon / Session 5 – 2pm – 6pm
Sunday 22 May
Session 6 – 2pm – 6pm
What you get:
– Lunch or dinner depending on time of session
– Melbourne Salami Festa apron
– Workshop notes
Price: $175 pp (10 people per session)
The Pig Breakdown Session plus Porchetta and Prosciutto making
Whether you’re a budding maker or just want to sharpen your understanding, knowing how to break down a pig is perhaps the most important part of the salami making process. To guide you from nose to tail is Bernard Holbery, a master butcher and 2014 Salami Festa champion.
Wednesday 11th May
6:30pm – 8:30pm
Pancetta and Capocollo Session
Take your home-made charcuterie offering to the next level and wow future guests by learning the art of making pancetta and capocollo. While Pancetta translates to belly and capocollo literally means head/neck there’s no guessing what part of the pig makes these two members of the salumi family come from.
Thursday 12th May
6:30pm – 8:30pm
Mortadella, the distant cousin of the salumi family might not be as sought after as its more popular relatives, salami or prosciutto however it is no less deserving of our praise or attention. The workshop aims to teach participants the secrets and techniques behind this sometimes misunderstood smallgood.
Friday 13th May
6:30pm – 8:30pm
Northcote Town Hall Civic Square
189 High Street, Northcote
The Salami Sessions are brought to you by The Melbourne Salami Festa as part of the Darebin Homemade Food and Wine Festival with the support of Western Plains Pork.
Terms & Conditions: A minimum of seven people are required for a session to proceed. Melbourne Salami Festa reserves the right to cancel a session if the minimum number of bookings is not reached. You will be notified at least 48 hours prior to the session if cancellation is deemed necessary.