Whole Leg Prosciutto, Fiocco & Ham Workshop

Product image 1Whole Leg Prosciutto, Fiocco & Ham Workshop
Product image 22019 Prosciutto, Bacon and Ham Course
Product image 3Whole Leg Prosciutto, Fiocco & Ham Workshop
Product image 42019 Prosciutto, Bacon and Ham Course

Regular price $169.00

Kindly Note: All staff and customers are required to be fully vaccinated to attend our courses. Proof of vaccination will be requested on arrival. We appreciate your understanding in this requirement.  

Learn how to make fabulous Prosciutto, Fiocco and Ham with Peter Booth, the author of A Charcuterie Diary the only complete work in Australia on charcuterie production.

The demonstration style class will cover how to prepare/butcher a prosciutto, fiocco and ham. The technique for whole muscle charcuterie production of several products will be discussed such as culatello and spalla.

Class duration: Approx. 3 hours.

Comprehensive notes will be provided

 

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

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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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