Master meat: make your own salami & charcuterie

Only 10 spaces available.

Observe our master butcher in his element in this hands-on workshop. Come and make your own salami at Soetmelksvlei, a new Babylonstoren excursion.

Following a short ride along the picturesque slopes of Simonsberg, we’ll descend towards the historical Soetmelksvlei farmyard, which represents a time when life was simpler, and craftsmanship was treasured.

Here, you’ll join master butcher Jaco Koegelenberg and master charcutier Shelvin Jacobs in the Meat Room for a masterclass on butchery. The team will demonstrate how to break down a carcass, after which the pork and large intestine will be used to create the salami. The use of this natural sausage casing is an age-old skill. As it consists mainly of naturally occurring collagen, this is the option we prefer.

Guests will also learn to debone pork into its primary cuts – coppa, pancetta, loin and leg.