Tickets for this event are currently unavailable


Mick Nunn from Salt Kitchen Charcuterie will discuss the ancient art of dry curing meat. We will discuss salting, netting and hanging products such as Capocollo, Lonza, Pancetta and Breasola and do a demonstration of how to net a product before it is hung for dry curing.

WHAT: Presenting as part of Made Of Ballarat Marketplace
Ballarat Mining Exchange
DATE & TIME: Saturday 4th May, 11am - 11:45am
WHO: Ages 12+  

Event Link: Sales Closed