Whole Muscle-Bacon, Pancetta and lonza Workshop

Product image 1Whole Muscle-Bacon, Pancetta and lonza Workshop
Product image 2Whole Muscle-Bacon, Pancetta and lonza Workshop
Product image 3Whole Muscle-Bacon, Pancetta and lonza Workshop

Regular price $159.00

No courses scheduled until lockdown ends and we can have secure dates planned. 

Feel free to email us and request we contact you when this course is scheduled again. 


Learn a Whole Muscle-Bacon making with our host Peter Booth the author of A Charcuterie Diary the only complete work in Australia on charcuterie production.. Peter will share with you some techniques and recipes of meat preservation that he have been experimenting along the years.

The demonstration style class will cover how to prepare a whole muscle-bacon, pancetta, lonza, bresaola and basturma 

Class duration: Approx. 3 hours.

Comprehensive notes will be provided


Book online, call or visit in-store.


** Minimum of 10 people required to run course with a maximum of 20**


Please Note:
Cancellations must be received 10 business days prior course date to be refunded.
Cancellations will only be accepted by phone or in person.
Refund transactions will only occur by visiting the store in person.
Refunds can be in Cash or Voucher

Home Make It reserves the right to cancel the course at any time. Should Home Make It cancel the course, the amounts paid will be refunded.


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Free Gift!

If you spend $100* or more, you can add a copy of The Makers book (valued at $27.95) to your cart and it’s yours!

(*excl freight)

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