Salami & Cappacolo Workshop with Barbara Marshall
Salami & Cappacolo Workshop with Barbara Marshall
Sunday 16th July
9:30am - 4pm (ish)
This is an all-day hands-on learning experience of mincing, mixing and stuffing three styles of salamis and learning the art of making coppacolo. Held at Brooklands Free-Range Farm with Nat Hardy-Hurst and using Brooklands beautiful produce, Barbara hosts a really enjoyable, informative and approachable way to the art of salami making.
You will learn how to make:
Hungarian Salami
Red Wine & Fennel Salami
Calabrese (hot) Salami
Plus a curing Coppacolo demonstration
You will not only have a hands-on lesson on how to make these beautiful products but also gain valuable information on equipment and suppliers. Notes will be provided.
Includes a generous country morning tea plus a beautiful lunch and, time and weather permitting, a wander around the farm at Brooklands.
Small intimate group - strictly limited tickets.
Further information including address will be provided closer to the class date.
Please note, Victorian Prime Safe regulations regarding the production of salami and cured meats, means that Brooklands Farms are not permitted to allow class participants to take home the products they make.
About Barbara Marshall
Barbara Marshall is a designer, gardener, cook and salami maker. When not advising clients of international design trends, she grows and preserves her own produce and is passionate about sharing skills in permaculture, cooking and textile crafts.
Barbara regularly conducts workshops and classes in preserving, jam-making, pickling and charcuterie. As a keen duck breeder, Barbara has expertise in using everything but the quack.
From making her first salami 15 years ago to taking out the prestigious Judges’ Choice Award at the 2015 Melbourne Salami Festa, Barbara became the first female winner to triumph with a divisive, but delicious, duck salami. While controversial among some salami purists within the maker community, the
winning creation has a historical precedent. “One of the drivers for me starting to make salami was the rich tradition of salami meats in Italy. Not only pork but donkey, goose and duck. I admire that people turned their hands to whatever produce they had in abundance. When I tried duck salami in Europe, it was so delicious I was hooked! I couldn’t buy it here, so had no alternative but to make my own.”
Apart from necessity, Barbara credits being a very enthusiastic foodie and teacher of lost skills as the two main attractions to perfecting the art of salami. From humble beginnings with a Hungarian friend involving much laughing, crying and wondering what on earth they were doing, a steep learning curve followed.
“Have a go, but find an experienced person to work with, or to teach you. Always use the best ingredients you can. When in doubt, or if something goes wrong, ask for help. People are very generous with advice.”
Having reached the summit of salami with several awards for classic salami styles Barbara can’t resist her passion for teaching and sharing skills with other enthusiasts.