Wickedfood Earth

06/08/2026

02/08/2026

First day of our sausage and salami making workshop in Stanford.

29/07/2026

3 workshops down 4 to go. Another fun few days in Gqeberha teaching charcuterie. Now on to Stanford for an advanced sausage and salami weekend workshop.

23/07/2026

Another great cured meat workshop under the belt at Derust Private Reserve. What wonderful hosts. Really enjoyed our visit. Thanks all. Next stop Beaufort West.

20/07/2026

Why do we still teach these Meat Curing Workshops around South Africa?
People sometimes ask us why we continue teaching after all these years.
The answer is simple.
Because these skills matter.
When we started Wickedfood Earth Farm, we weren't trying to become workshop presenters.
We wanted to understand food properly.
That meant raising our own pigs.
Learning how to butcher them correctly.
Making our own bacon, hams, sausages and salami.
Making mistakes.
Trying again.
Improving a little every year.
Everything we teach has been tested on our own farm.
Nothing comes from a textbook.
Nothing comes from the internet.
It comes from years of raising pigs, processing them and continually refining what works in South African conditions.
Today we've had the privilege of sharing those skills with more than 2,000 participants.
Not because we know everything.
But because we believe traditional food knowledge is worth passing on.
That's why these workshops exist.
In August we'll be teaching in the Cape - https://wickedfoodearth.co.za/western-cape-pork-charcuterie-workshops/
Mike & Cilla
Wickedfood Earth Farm

08/07/2026

STANFORD - 2-Day Sausage & Salami Workshop
This Stanford-based workshop is a focused sausage and salami making, designed for cooks and food makers who want confidence and control.

Over two days, you’ll learn:
• How sausage recipes actually work and how to adapt them;
• How to balance seasoning and fat;
• Grinding, mixing and filling correctly;
• The difference between fresh sausage and salami;
• Making your own starter cultures for salami;
• The fundamentals of fermentation and drying.

In the workshop you’ll make multiple sausages and salamis from scratch, with clear guidance throughout. We’ll also share additional recipes you can try at home.
This is the most contained and accessible of the Western Cape workshops, ideal for all artisanal butchers and home producers who want a strong foundation for making their own unique products.

Full Stanford workshop details, including prices here: https://wickedfoodearth.co.za/sausage-salami-making-workshop-stanford-2026/

To Book: [email protected] or WhatsApp 076 236-2345

07/07/2026

We’re often asked why our regional workshops don’t run repeatedly.
The honest answer is that they’re not designed that way. These are small, hands-on, intensive workshops that only make sense with a committed group and the right context. We're trying to spread these skills to as wide an audience as possible throughout the country.
The Welkom / Free State 2-day pork charcuterie workshop is a once-off visit. The Wickedfood Earth team won’t be returning to the region in the foreseeable future. If the timing, travel or depth required isn’t right, that’s completely understandable.
But if this is something you’ve genuinely wanted to learn, proper whole-animal pork processing, curing and salami making, taught slowly and hands-on, then this is the opportunity as it stands.
Bookings will close shortly as we finalise numbers.
Workshop details and booking here:
https://wickedfoodearth.co.za/2-day-pork-charcuterie-workshop-welkom-free-state/
Or [email protected] or WhatsApp 076 236-2345