Join Dave Cann, founder and owner of CLEAVER Salumi Cabinets, for an introductory demonstration into basics of salami making.
Start your salami making journey or expand your knowledge base with tips and techniques regarding meat selection, preparation, process, salts and spices, and maintaining the correct curing environment.
There will also be an opportunity to ask questions and pick Dave’s brain and experience too.
CLEAVER Salumi Cabinets are the brainchild of Dave Cann, a self propelled foodie/ business owner with a MacGyver like resourcefulness.
Dave has worked and owned small businesses in the food, wine and hospitality sector for over 25 years. Starting in a local Italian restaurant as a ‘dish pig’ at age 14, by 19 he had half a winemaking degree and owned the restaurant with his family. He has a good nose for both flavour and opportunity.
He currently runs an award winning retail and appliance store, cooking school and spice wholesale business with his very tired wife, in Warragul, Victoria.
Somewhere between importing pepper and offering DIY butchery classes in the cooking school, came the genesis for CLEAVER Salumi Cabinets.
After joining traditional salami making weekends with local chef friends, and fortuitously finding the right people to work with in manufacturing, Dave went about trying to engineer a reliable, safe way to cure artisan quality charcuterie at home all year round.
Cleaver launched the world’s first range of purpose built domestic salumi cabinets on the market in 2016 and since then Dave has become rather the authority in the DIY salami making community.
The cabinets remove the seasonal barriers to producing homemade smallgoods and are beloved by cooks, hunters, farmers, independent butchers and restaurateurs across the country.
Recently Dave and his team launched a range of premium salami and sausage making spice kits in collaboration with Spice Oddity and Dave regularly hits the road to demonstrate salami making across Australia & New Zealand.
What's included in the free demonstration:
60 to 90 minute demonstration with some hands on activities covering:
- Meat selection and basic butchery (you can assist with this part)
- Mincing and blending tips
- Use of salts, spices and cultures
- Casings, netting and filling technique
- Curing environment and control
- What to look out for and how to tell if something is wrong
- Storing your cured meats and salami
This FREE event will be held at our Clayton store (4/158 Wellington Road, Clayton, 3168 on 11 February 2023 from 10.30am till 11.30am.
Click here to register your interest
We look forward to seeing you there!
