Keen to show off at your summer bbqs? How about serving your own wagyu bresaola (cured / dried beef)? The process takes a couple of months so time to start curing!

We’ll begin this hands-on class by demonstrating how to break down a wagyu beef topside 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 piece themselves 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 and of course a beverage to celebrate all of our hard work.

Take-home perks: When ready to eat, students will receive their finished wagyu bresaola, sliced as per their choice.

Included in Ticket Price: $195.00 / person
- 1kg of NZ Wagyu Beef
- Shared Charcuterie Platter & guided tasting
- Beverage of Choice (Craft Beer, Wine, or Soft Drink)
For queries email : orders@aladybutcher.co.nz

Contact the host of Curing and Smoking Workshop w/ A Lady Butcher