Following a short ride along the picturesque slopes of Simonsberg, we’ll descend towards the historical Soetmelksvlei farmyard. Here, you’ll join master butcher Jaco Koegelenberg and master charcutier Shelvin Jacobs in the Meat Room for a butchery masterclass. The team will demonstrate how to take apart and debone select pork cuts to use for making salami. The class focuses on a nose-to-tail approach, and we use the large intestine as an all-natural casing. A hearty lunch will be served at the Old Stables Restaurant before guests return to Babylonstoren.
