Observe the masters at their craft and learn a thing or two about making charcuterie.Guests are invited to observe while our head butcher, Jaco Koegelenberg, with Selvyn Jacobs and charcuterie whizz, Neil Jewell, demonstrate how to debone pork and divide it into primary cuts – coppa, pancetta, loin and leg. They will guide you through the process of mixing spices and pickling pork for charcuterie, after which you are invited to indulge in a delicious meat lovers’ lunch! Steaming coffee from the Lekker Room is served upon arrival. Lunch at the Greenhouse is included.
