Made of Ballarat: Nose to Tail – A Charcuterie Experience
The art of curing charcuterie is usually left to the experts. But there’s no reason you can’t try your hand at amateur sausage-making, particularly when master maker Mick Nunn is there to teach you how.
The brains behind Salt Kitchen Charcuterie, Nunn is a virtuoso at using every part of the animal, from tail to jowls. On October 7 from 12.30pm to 3pm at the Barrel Room in Mitchell Harris Wines, Nunn will impart his hard-earned knowledge to a few fortunate students – using the best quality pork from Victoria’s free-range Western Plains – resulting in a long lunch that you’ll actually learn from. Nestled in central Ballarat, Mitchell Harris Wines specialises in cool-climate wines sourced from nearby regions.
When it comes to charcuterie, you can really only learn by eating, so there’ll be six simple dishes highlighting different parts of the pig; winemaker John Harris will help match each plate with its own estate vino.
Plus, all amateur apprentices will go home with their own personal cooler, filled with Salt Kitchen products and a bottle of Mitchell Harris wine – so even if you fail in your meat-curing ambitions, you’ll still have something tasty to pass off as your own.
This article is produced by Broadsheet in partnership with Made of Ballarat.