Charcuterie Workshop with Hannah Miller — A Lady Butcher

EVENT DESCRIPTION

Join us at Higgenz Farm, Neudorf Saddle, for a hands-on charcuterie workshop with Hannah Miller — founder of A Lady Butcher and one of New Zealand's most respected voices in nose-to-tail butchery and traditional curing.

Set on a 24-hectare regenerative hill-country farm with sweeping views across the Tasman, this is a half-day workshop for up to 10 participants. Places are strictly limited to keep the experience personal and genuinely hands-on.

What you'll do

Choose your cure — bresaola (cured beef), coppa (cured pork neck), or ham — and Hannah will guide you through the full preparation and application process from scratch. You'll learn the science and craft behind salt-curing and dry-ageing: how the cure works, why timing matters, and how to apply it correctly.

Unlike any standard cooking class, what you make keeps working long after you leave.

How the curing process works

During the workshop, you cure your own piece of meat under Hannah's guidance. Hannah then takes the cured pieces back with her, where they are hung and dried in her professional curing environment for the required time. Once ready, your finished charcuterie is sent back to you — sliced and packaged — so you receive a truly finished, restaurant-quality product you made yourself, weeks after the day.

You don't just learn the craft. You receive a finished, professional result as a lasting reminder of the experience.

What's included

• All equipment, knives, tools, and materials brought by Hannah

• All ingredients and smallgoods materials

• Shared charcuterie-focused lunch paired with local Nelson/Tasman wine and beer

Hannah supplies everything. Just bring yourself and an appetite.

About Hannah Miller

Hannah is a trained chef and butcher with over a decade of international experience — London, Alaska, Antarctica, Australia, and the USA — before making New Zealand home. Her philosophy of creating "purposeful meats" honours the animal, the farmer, and the environment. A Lady Butcher produces traditionally cured charcuterie using grass-fed NZ wagyu, pasture-raised lamb, and local free-range pork, working directly with sustainable farms for full traceability.

Find Hannah at aladybutcher.co.nz or @aladybutcher on Instagram.

About Higgenz Farm

Higgenz Farm regenerative farm and native sanctuary sits on the Neudorf Saddle in the heart of the Nelson/Tasman district — one of New Zealand's most celebrated food and wine regions.

Find Higgenz Farm at higgenzfarm.nz/ or @higgenzfarm on Instagram.

EVENT DETAILS

• Date: Saturday 12 December 2026

• Duration: Half-day, approx. 4 hours

• Location: Higgenz Farm, Neudorf Saddle, Tasman

• Ticket price: $399 NZD per person

• Capacity: 10