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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