Charcuterie demonstration in the winelands

On a well-established wine estate in historic Franschhoek, chef Neil offers a unique insight into the specialized field of charcuterie making. Amongst others, Neil shares the art of making Biltong, traditionally dried and spiced meats, an age-old South Africa skill passed down over centuries from the indigenous KhoiSan. Taste your way through the delights of charcuterie and wine, take a guided tour of his kitchen and the estate cellar before completing it all with a light supper accompanied by Chef Neil.

The Fine Art of Charcuterie:
from ZAR 690 p.p.

Includes demonstration, charcuterie and wine tasting, kitchen & cellar tour, light supper & transfers

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