Upcoming events.
{ The CLEAVER Academy}
The team at CLEAVER Salumi Cabinets are excited to collaborate with our sibling company String & Salt to present the CLEAVER Academy.
The CLEAVER Academy is a collection of classes and workshops focused on salting, curing, dry aging, butchery and wild caught game offering experience which is:
thoroughly hands-on
focused on traditional skills and quality produce.
driven by generous hospitality.
Our 2026 collection of curing workshops will be released on 1st October 2025.
CLEAVER Events Calendar
Salami & N'duja at CLEAVER Academy
Salami & N’duja
A class dedicated on refining your dried sausage skills.
Dave will take you through the 5-key steps to make a high quality salami from meat selection to the correct curing environment.
While making the n’duja - a soft, spicy, spreadable salami - you will learn tips to using your trim, how to effectively ferment and measure pH in your salumi as well.
Lunch and refreshments are included and each participant will get their own salami and n’duja to take home as well.
Saturday 21st February, 2026 | 9:30am | $225pp
Saturday 11th April, 2026 | 9:30am | $225pp
Saturday 27th June, 2026 | 9:30am | $225pp
BOOK ONLINE
Meatstock Gippsland
Meatstock Gippsland
CLEAVER will be at Meatstock Gippsland!
Meatstock Gippsland is where low-and-slow meets loud-and-proud. Set against the rugged beauty of regional Victoria, this is a full-throttle celebration of barbecue, live music, and good times with good people. Expect world-class pitmasters firing up smokers, the unmistakable smell of wood and meat in the air, and plates stacked with brisket, ribs, and all the smoky goodness you can handle. It’s not just a food festival — it’s a pilgrimage for anyone who loves real BBQ.
But Meatstock is more than what’s on the grill. With massive live bands, butchery demos, eating competitions, market stalls, and ice-cold drinks flowing all day, it’s a proper paddock-to-pit party. Whether you’re a hardcore BBQ tragic, a music lover, or just keen for an unforgettable weekend with mates, Meatstock Gippsland delivers the heat, the heart, and the hunger. Come for the meat — stay for the mayhem.
Salting & Curing at CLEAVER Academy
Salting & Curing
In this hands-on class you will learn the principles of making and curing salami, capicola, pancetta and prosciutto.
The class will cover choosing the right cuts, seasoning and creating the right environment to make the best tasting cured meats. Dave will ensure you get the salt, meat and fat ratios correct as well as offering a little left of field inspiration for different flavours to ensure you will be confident curing at home.
With the remainder of the meat, Dave will demonstrate how to elevate your snag game! You will have the opportunity to sling sausages.
Samples of all the products you are making along with snacks and lunch will provided and there will be some salami to take home too.
Saturday 23rd May, 2026 | 9:30am | $325pp
Saturday 11th July, 2026 | 9:30am | $325pp
Saturday 5th September, 2026 | 9:30am | $325pp
BOOK ONLINE
Prosciutto: The Whole Leg at CLEAVER Academy
Prosciutto: The Whole Leg
In this very special class we will be focusing on the art of preparing, curing and drying prosciutto.
With access to the CLEAVER Academy’s extensive collection of prosciutto, you will get to experience each step of the process, in-depth and hands-on, from the fresh meat to 4+ years of age.
Every participant will also prepare and salt their own prosciutto to cure and dry during the winter season with this class including a fresh leg of pork, salting tubs and salt.
Examples of prosciutto of different ages (up to 4 years) is also included along with snacks and refreshments.
Saturday 30th May, 2026 | 9:30am | $490pp
BOOK ONLINE
The Big Pig Weekend at CLEAVER Academy
The Big Pig Weekend
The ultimate weekend of butchery, charcuterie making and slow cooking, with a pork themed degustation at Hogget Kitchen!
The Big Pig weekend - our flagship class - is a highly anticipated event, booking out year after year.
The ultimate nose-to-tail charcuterie and pork cookery experience over two days…
Day one will focus on breaking down the pig, basic butchery, terrine making and preparation for the following day of sausage and salami making.
In the evening enjoy a shared table at Hogget Kitchen and be treated to Chef Trevor Perkins renowned house-made charcuterie and terrines and a selection of dishes using many cuts of pork cooked using different methods.
On day two, you will a day of making homemade salumi and sausages. The day will be spent seasoning and filling a variety of sausages and salami and discussing the finer points of air drying and curing at home.
Saturday 13th June, 2025 | 9am (Dinner, 7pm)
Sunday 14th June, 2025 | 10am | $775ppSaturday 8th August, 2025 | 9am (Dinner, 7pm)
August, 2025 | 10am | $775ppBOOK ONLINE
Salami & N'duja at CLEAVER Academy
Salami & N’duja
A class dedicated on refining your dried sausage skills.
Dave will take you through the 5-key steps to make a high quality salami from meat selection to the correct curing environment.
While making the n’duja - a soft, spicy, spreadable salami - you will learn tips to using your trim, how to effectively ferment and measure pH in your salumi as well.
Lunch and refreshments are included and each participant will get their own salami and n’duja to take home as well.
Saturday 21st February, 2026 | 9:30am | $225pp
Saturday 11th April, 2026 | 9:30am | $225pp
Saturday 27th June, 2026 | 9:30am | $225pp
BOOK ONLINE
Salting & Curing at CLEAVER Academy
Salting & Curing
In this hands-on class you will learn the principles of making and curing salami, capicola, pancetta and prosciutto.
The class will cover choosing the right cuts, seasoning and creating the right environment to make the best tasting cured meats. Dave will ensure you get the salt, meat and fat ratios correct as well as offering a little left of field inspiration for different flavours to ensure you will be confident curing at home.
With the remainder of the meat, Dave will demonstrate how to elevate your snag game! You will have the opportunity to sling sausages.
Samples of all the products you are making along with snacks and lunch will provided and there will be some salami to take home too.
Saturday 23rd May, 2026 | 9:30am | $325pp
Saturday 11th July, 2026 | 9:30am | $325pp
Saturday 5th September, 2026 | 9:30am | $325pp
BOOK ONLINE
The Big Pig Weekend at CLEAVER Academy
The Big Pig Weekend
The ultimate weekend of butchery, charcuterie making and slow cooking, with a pork themed degustation at Hogget Kitchen!
The Big Pig weekend - our flagship class - is a highly anticipated event, booking out year after year.
The ultimate nose-to-tail charcuterie and pork cookery experience over two days…
Day one will focus on breaking down the pig, basic butchery, terrine making and preparation for the following day of sausage and salami making.
In the evening enjoy a shared table at Hogget Kitchen and be treated to Chef Trevor Perkins renowned house-made charcuterie and terrines and a selection of dishes using many cuts of pork cooked using different methods.
On day two, you will a day of making homemade salumi and sausages. The day will be spent seasoning and filling a variety of sausages and salami and discussing the finer points of air drying and curing at home.
Saturday 13th June, 2025 | 9am (Dinner, 7pm)
Sunday 14th June, 2025 | 10am | $775ppSaturday 8th August, 2025 | 9am (Dinner, 7pm)
August, 2025 | 10am | $775ppBOOK ONLINE
Salting & Curing at CLEAVER Academy
Salting & Curing
In this hands-on class you will learn the principles of making and curing salami, capicola, pancetta and prosciutto.
The class will cover choosing the right cuts, seasoning and creating the right environment to make the best tasting cured meats. Dave will ensure you get the salt, meat and fat ratios correct as well as offering a little left of field inspiration for different flavours to ensure you will be confident curing at home.
With the remainder of the meat, Dave will demonstrate how to elevate your snag game! You will have the opportunity to sling sausages.
Samples of all the products you are making along with snacks and lunch will provided and there will be some salami to take home too.
Saturday 23rd May, 2026 | 9:30am | $325pp
Saturday 11th July, 2026 | 9:30am | $325pp
Saturday 5th September, 2026 | 9:30am | $325pp
BOOK ONLINE
Fresh Sausage Making at CLEAVER Academy
Fresh Sausage Making
Do you feel the need to lift your snag game? Are they tasty but a bit dry? Nice, but not special?
By the end of this hands-on class you will be the toast of the BBQ!
Learn how to craft your own delicious, juicy and plump sausages from meat selection to trussing them like a pro. During the class we’ll make three types of snags using farmed and game meats and a combination of dried and fresh ingredients.
You’ll leave with a bundle of new recipes to try and some sausages as well.
Of course, lunch - of snags - and refreshments is included.
Saturday 14th March, 2026 | 9:30am | $175pp
BOOK ONLINE
MHF Outdoor Expo
Mansfield Outdoor Expo
When: Saturday 28th of February 2026
Where: High Street, Mansfield VIC 3722
Time: 9am-4pm
Family friendly: YES
Entry Cost: FREE
Mansfield Hunting and Fishing presents the Mansfield Outdoor Expo - held in the heart of the Victorian High Country - the perfect destination for all outdoors enthusiasts.
The MHF Outdoor Expo will provide a fun filled day for the whole family to enjoy and Entry is free! You will get to see the best this industry has to offer from its experts, guest speakers and live demonstrations.
Over 100 exhibitors will be showcasing down the middle of the median strip of the main street in Mansfield.
CLEAVER will be there with our range of Salumi & Dry Ageing Cabinets on display.
Further details: MHF Outdoor Expo
Salami & N'duja at CLEAVER Academy
Salami & N’duja
A class dedicated on refining your dried sausage skills.
Dave will take you through the 5-key steps to make a high quality salami from meat selection to the correct curing environment.
While making the n’duja - a soft, spicy, spreadable salami - you will learn tips to using your trim, how to effectively ferment and measure pH in your salumi as well.
Lunch and refreshments are included and each participant will get their own salami and n’duja to take home as well.
Saturday 21st February, 2026 | 9:30am | $225pp
Saturday 11th April, 2026 | 9:30am | $225pp
Saturday 27th June, 2026 | 9:30am | $225pp
BOOK ONLINE
CLEAVER Salami Making Demonstration - Auckland
Join Dave Cann, founder and owner of CLEAVER Salumi Cabinets, for a demonstration covering the basics of salami making.
Start your salami making journey or expand your knowledge base with tips and techniques regarding meat selection, preparation, process, salts and spices, and maintain the correct curing environment.
They will also be an opportunity to ask questions and pick Dave’s brain and experience too.
Date: Thursday 12th February, 2026 | 6:30pm
Venue: Churly’s Brewpub & Eatery
Address: 1a Charles Street, Mount Eden, Auckland, NZ
Cost: FREE
Bookings: BOOK ONLINE HERE
Tasmanian Salami Festival 2025
The 2nd Tasmanian Salami Festival is happening again this November at the Highlands Bushfest in Bothwell.
Celebrating Tassie artisans and wild game.
Proudly sponsored by CLEAVER Salumi Cabinets
CLEAVER Salami Making Demonstration - Hobart
Join Dave Cann, founder and owner of CLEAVER Salumi Cabinets, for a demonstration covering the basics of salami making.
Start your salami making journey or expand your knowledge base with tips and techniques regarding meat selection, preparation, process, salts and spices, and maintain the correct curing environment.
They will also be an opportunity to ask questions and pick Dave’s brain and experience too.
Date: Thursday 20th November, 2025 | 5:30pm
Venue: Lobby Eatery
Address: Lands Building, 134 Macquarie St, Hobart
Cost: FREE
Bookings: BOOK ONLINE HERE
Pork Ewe Deli ‘Meats’ CLEAVER Salumi
CLEAVER Salumi Cabinets is partnering with Pork Ewe Deli in Newcastle for an in-depth Salami Class.
Pork Ewe Deli ‘Meats’ CLEAVER Salumi
CLEAVER Salumi Cabinets is partnering with Pork Ewe Deli in Newcastle for an in-depth Salami Class.
The Great Murray River Salami Festival 2025
A fun filled day with live entertainment, market stalls and kids activities as well as one Australia's richest amateur salami competitions and salami making demonstration with James Merle.
Italian Festa Salami Competition 2025
CLEAVER Salumi Cabinets is partnering with Viva Leichhardt and The Norton Street Italian Festa to bring you Sydney’s best amateur Italian salami competition.
CLEAVER Academy: Fresh Sausage Making
CLEAVER Academy 2025 Program
Do you feel the need to lift your snag game? Are they tasty but a bit dry? Nice, but not special?
By the end of this hands-on class you will be the toast of the BBQ!
Victorian Salami Festival 2025
The long-raging salami debate will finally end with the Salami Smackdown at the 2025 Victorian Salami Festival at Dal Zotto Wines on Saturday 4th October. Mark that date in your diary, you won't want to miss it.
CLEAVER Salami Making Demonstration - Osborne Park, Perth
Join Dave Cann, founder and owner of CLEAVER Salumi Cabinets, back in Perth for a demonstration covering the basics of salami making.
Start your salami making journey or expand your knowledge base with tips and techniques regarding meat selection, preparation, process, salts and spices, and maintain the correct curing environment.
They will also be an opportunity to ask questions and pick Dave’s brain and experience too.
Date: Thursday 18th September, 2025 | 5:30pm
Venue: The Outdoor Chef
Address: 1/392 Scarborough Beach Road, Osborne Park 6017
Cost: FREE
Bookings: (08) 9217 7473 or sales@theoutdoorchef.com.au
CLEAVER Salami Making Demonstration - Malaga, Perth
Join Dave Cann, founder and owner of CLEAVER Salumi Cabinets, back in Perth for a demonstration covering the basics of salami making.
Start your salami making journey or expand your knowledge base with tips and techniques regarding meat selection, preparation, process, salts and spices, and maintain the correct curing environment.
They will also be an opportunity to ask questions and pick Dave’s brain and experience too.
Date: Wednesday 17th September, 2025 | 6:00pm
Venue: MPS - Meat Processing Supplies
Address: 7 Oxleigh Drive, Malaga, WA 6090
Cost: FREE
Bookings: 08 9248 1974 or graham@mpswa.net
CLEAVER Academy: Salami & N'duja
CLEAVER Academy 2025 Program
A class dedicated on refining your dried sausage skills.
Dave will take you through the 5-key steps to make a high quality salami from meat selection to the correct curing environment.
CLEAVER Academy: Whole Muscle Curing
CLEAVER Academy 2025 Program
There’s no mincer required for this class as we explore the world of curing whole muscles including prosciutto, capicola, pancetta and guanciale.
CLEAVER Academy: The Big Pig Weekend
CLEAVER Academy 2025 Program
The ultimate weekend of butchery, charcuterie making and slow cooking, with a pork themed degustation at Hogget Kitchen!
The Big Pig weekend - our flagship class - is a highly anticipated event, booking out year after year.
CLEAVER Academy: Wild Game Curing
CLEAVER Academy 2025 Program
Get more out of your wild-caught game than simply a freezer full of mince and schnitzels.
Learn how to extend the life of your meat with tasty venison salami and bresaola. Create a simple and tasty duck prosciutto and a terrine recipe to turn any game meat into the hero of your next charcuterie platter.
CLEAVER Academy: The Big Pig Weekend
CLEAVER Academy 2025 Program
The ultimate weekend of butchery, charcuterie making and slow cooking, with a pork themed degustation at Hogget Kitchen!
The Big Pig weekend - our flagship class - is a highly anticipated event, booking out year after year.
CLEAVER Academy: Salting & Curing
CLEAVER Academy 2025 Program
Hands-on class covering all the principles of making and curing salami, capicola, pancetta and prosciutto, as well as fresh sausage making.
CLEAVER Academy: Salami & N'duja
CLEAVER Academy 2025 Program
A class dedicated on refining your dried sausage skills.
Dave will take you through the 5-key steps to make a high quality salami from meat selection to the correct curing environment.
CLEAVER Academy: Salting & Curing
CLEAVER Academy 2025 Program
Hands-on class covering all the principles of making and curing salami, capicola, pancetta and prosciutto, as well as fresh sausage making.
CLEAVER Academy: Salting & Curing
CLEAVER Academy 2025 Program
Hands-on class covering all the principles of making and curing salami, capicola, pancetta and prosciutto, as well as fresh sausage making.
CLEAVER Academy: Fresh Sausage Making
CLEAVER Academy 2025 Program
Do you feel the need to lift your snag game? Are they tasty but a bit dry? Nice, but not special?
By the end of this hands-on class you will be the toast of the BBQ!
CLEAVER Academy: Salting & Curing
CLEAVER Academy 2025 Program
Hands-on class covering all the principles of making and curing salami, capicola, pancetta and prosciutto, as well as fresh sausage making.
CLEAVER Academy: Salami & N'duja
CLEAVER Academy 2025 Program
A class dedicated on refining your dried sausage skills.
Dave will take you through the 5-key steps to make a high quality salami from meat selection to the correct curing environment.
Tasmanian Salami Festival 2024
The inaugural Tasmanian Salami Festival is happening this November at the Highlands Bushfest in Bothwell.
Celebrating Tassie artisans and wild game.
Proudly sponsored by CLEAVER Salumi Cabinets
Highlands Bushfest 2024
The 2024 10th Anniversary of the Highlands Bushfest festival of all things outdoors is set to ignite excitement in the heart of the Central Highlands – Bothwell, the ultimate destination for outdoor enthusiasts.
Pork Ewe Deli ‘Meats’ CLEAVER Salumi
CLEAVER Salumi Cabinets is partnering with Pork Ewe Deli in Newcastle for an in-depth Salami Class.
Pork Ewe Deli ‘Meats’ CLEAVER Salumi
CLEAVER Salumi Cabinets is partnering with Pork Ewe Deli in Newcastle for an in-depth Salami Class.