Want to serve your own bresaola at your summer bbq? Then come along!

We’ll begin this hands-on class by demonstrating how to break down a beef rump into sub-primal, retail, and charcuterie cuts using New Zealand, British, and American styles of butchery. Students will then divide into groups and break down a beef rump with guidance from the instructor. From here, we'll cure the beef to make NZ bresaola (and NZ biltong if you're keen). Each student will get to create their own recipe to match their flavour preferences.

When we’ve finished our cuts, we’ll join around a platter of charcuterie for some light refreshment.

Take-home perks: When ready to eat, students will receive their cured beef, sliced as per their choice.

For queries email : orders@aladybutcher.co.nz
$195.00 / person

Contact the host of Charcuterie Class: How to Cure