Whole Muscle Charcuterie Masterclass with Peter Booth

Nose to Tail Pig Breakdown and Whole Muscle Charcuterie with Peter Booth.

During this in-depth demonstration, we will process half a pig and work from nose to tail breaking down and identifying different cuts of pork, running through the specific processes each cuts require and their different methods of preparation.

This class will give a fantastic overview of the concept of curing whole cuts of meat and breaking down and utilising the whole animal, specifically teaching to process of making:

• Porchetta di testa – Peter will bone out the whole pig head, and demonstrate how to process it into a delicious Porchetta di testa
• Capocollo
• Rolled pancetta
• Prosciutto
• Hot smoked Bacon

During the class we will be hot smoking a portion of bacon. At the end of the class, we will sit and enjoy a meal of all the cuts of meat demonstrated, the freshly smoked bacon, salami, cheese, bread, wine and hopefully a good chat and some laughs.

Class details:

• Nose to tail butchery, and butchery techniques
• Learn to cure whole muscles of meat.
• Class runs for approximately 2.5-3 hours
• Cost is $165 per person.
• Recipe booklet included
• Max 15 people per class
• Classes are held in our demonstration kitchen at our store in Preston.

Class Dates:

• Saturday 25th May - 10am
• Monday 3rd June - 6pm

About Peter Booth:

Peter lives in Melbourne and works as a lawyer. He has an avid interest in food and writing. His first book, A Charcuterie Diary, is the first Australian book written solely about home charcuterie making. It has received critical acclaim in Australia.

He has since gone on to publish two more books, Feathered, devoted to poultry cooking in all forms including chicken and game birds, and Squeal, his third book, which takes charcuterie making to a whole new level into unique charcuterie recipes and preparations.

In addition to his work as a lawyer, Peter runs Charcuterie classes and demonstrations all over Australia.

Terms and Conditions:

Class bookings are non-refundable. If you are unable to attend your class, you must notify us at least 5 business days prior if you wish to transfer to another class or receive a credit voucher for the value of the class, to be used in store at Costante Imports.

Cancellations made within 5 business days or less of the class date are unable to be transferred or credited. You are welcome to send someone in your place by notification and with details of your replacement, or otherwise, your spot will be forfeited.

Every effort will be made to not change or cancel classes, but in case of sickness or emergency, we reserve the right to change the date of the class and in the event of a class not proceeding, a credit or full refund will be made.

We do not hold spots. Your place in a class is only confirmed when full payment is received.

In the event of Australian Government lockdown or restrictions, where cooking classes or workshops are either cancelled or postponed, a refund will be made available.

All classes start on time. Please arrive 5 minutes early to get the maximum benefit from the class.

All participants must be over 18 years of age. We do not cater to food allergies.

Please wear appropriate clothing including closed toe and non-slip shoes appropriate for kitchen environments. Long hair must be tied back.

We reserve the right to refuse entry to our classes. No disruptive behaviour will be tolerated, and you will be asked to leave.

You will be offered food and drink during the class, and you may be taking food you have made home with you, it is up to your discretion if you consume these products.

When participating in classes, attendees will be around or using sharp and potentially dangerous tools suitable to a kitchen environment, the attendee releases, indemnifies and excludes Costante Imports its employees and agents from any and all liability to property or person of any kind for any damage or injury or illness incurred while attending or visiting Costante Imports.

We ask that you do not attend the class if you are showing signs of illness such as cough, cold or fever. In this case the above cancellation policy stands.

By checking the 'Terms & Conditions" box and forwarding payment, yourself as the participant has read and understood the conditions herewith.  If booking for a third person, you are ensuring as their agent that they also cohere to these terms unconditionally.