July 3rd – 5th in the Swara Plains, Nairobi
July 10th – 12th in Naivasha
Tuition & Fees: $1,000 / Ksh 100,000 which helps cover the cost of the class, most course materials, international faciliation, accommodation, lunch and tea per day. We will send more information about accommodation options upon registration. Availability is limited to only 10 people and on a first-come, first-served basis for the two courses.
Level: Beginner to Intermediate
Prerequisites: There are no formal prerequisites for this class. In order to take full advantage of this course students should understand the basic anatomy of a hog and be familiar with basic charcuterie methods, products and ingredients. We will be sending more information and insight all through.
(ALL DETAILS WILL BE CONFIRMED BY MAY & A DETAILED INFO WELCOME PACK WILL BE SENT TO ALL REGISTERED)
PRI Kenya is proud to present the FIRST in a series of Charcuterie workshops with International Charcutier, Jeronimo Alsonso Brown in Nairobi and in Naivasha! This course will touch on the principles of dry curing and aging to prepare students for further study of those topics outside of class. As a special treat, Jeronimo will even graciously share some his amazing recipes. The program also includes providing you with a farm tour around Nurisha Permaculture homestead (during the Nairobi course) and seeing it all in action! Using traditional methods, and culturally relevant ingredients we will teach you how to process a whole heritage breed, sustainably raised pig on the farm itself. Learn to make Blood Sausage, Chorizo, Fine Salami, Calabrian Salami, Bacon, Capicola, Prosciutto, Cured Loin, and Pâté!!!
This comprehensive, professional-level practical/hands-on course instructs you on the art of making sausages and cured meats. Charcuterie has been practised since the 15th century but in recent years interest has escalated in this artisanal specialty. Pates, cured meats, terrines and gourmet sausages are staples at upscale restaurants, as well as cocktail and dinner parties. Modern charcutires have introduced new and exciting techniques and flavours for delicious and even healthy charcuterie. Learn the art of curing and brining, smoking, terrines, pates, sausages, herbs and seasonings, sauces and relishes, as well as tools of the trade, kitchen equipment and sanitation.
Participants then learn the techniques necessary to personalize any preparation according to taste, client trends, regional availability of raw materials, etc.Through continuous hands-on training throughout the program, participants master the art of regional Italian charcuterie through the production of over twenty-five types of sausage, salami and meats that can all be modified to adapt to any palate. This program uses only natural ingredients for long term conservation and does not employ the use of nitrates or nitrites.
The class is offered over three days:
Day 1– Harvest, butchering and meat salting workshop
Day 2 – De-boning, sausage making and encasing techniques
Day 3 – Charcuterie making, refining, Lard and Pate elaboration
Pork is incredibly versatile, with a tender flavor that can pair equally well with sweet fruit or with full-bodied wines and fiery spices. And we owe our thanks for this delicious meat to the pig.
We now recognize that the fullest flavor of pork, as well as all edible flora and fauna, comes from organic sources, raised naturally and the closer we source our ingredients, the more connected and respectful we are to the food that nourishes us.
About Jeronimo Alonso Brown
Jeronimo Alonso Brown was born in Argentina and only recently moved to the US. He comes from a long lineage of European farmers that emigrated to Argentina in the late 19th century. His family has been working the same land continuously for six generations. To this day they still cultivate the land in a traditional way.
Through maintaining a diverse production of animals and crops, the Alonso Brown family was able to conserve sustainable farming techniques, crafts and skills. For Jeronimo one of the most important cultural events is the winter pig harvest. The pig harvest brings the farming community together for a few memorable days each year. Charcuterie made during this time provides the family with a substantial source of protein for the whole year. It is for this reason that the meat curing process has been passed down from one generation to the next as a sacred practice.
Now it is up to Jeronimo to preserve this knowledge and share it with future generations.
Join him at our FIRST EVER upcoming Charcuterie Course this July 3rd -5th in Nairobi and then again from July 10th – 12th in Naivasha!
About Nurisha and the Owner
Gai Cullen is one of the co-founders of PRI-Kenya. Born in Nyeri, she co-owns Wells Fargo and Fargo Courier and brings to PRI-Kenya a wealth of business, security, logistics and operations experience.
Gai is also deeply involved in a number of conservation and environmental sustainability initiatives across Kenya. Having lived over 17 years completely off-grid she also has extensive experience of sustainable living and is currently developing her permaculture organic certified homestead “Nurisha” on the Swara Plains wildlife conservancy outside of Nairobi.
Nurisha is now fully sustainable, organic and permaculture model homestead. Having a passion for helping people be food secure and loves getting her hand in the soil, who has lived off the grid for over 18 years now and is an organic certified farmer, Gai Cullen has opened her doors to several urban permaculture intro courses which has led to more and more interest, giving valuable insight to easy and manageable key solutions to adapt sustainability and a whole systems approach at any scale. Participants will have the opportunity to see Gai’s permaculture homestead in action and also see how she keeps her livestock.
Gai keeps Berkshire pigs –The Berkshire’s originated from England. They were specially bred for the King of England for his own personal meat supply, because of the excellence in the meat!
Today Berkshire Pork is the most highly sought after pork in the world. Berkshire pork looks and tastes like no other pork. Unlike commodity pork or “The Other White Meat” Berkshire pork is visibly different. It has a darker richer color with an abundance of intramuscular marbling. Its flavor is distinctive with an unparalleled juiciest and tenderness for pork.
The pigs are fed with fruit and vegetables from the farm with additional organic grain supplement. If Gai sees an opportunity to feed them something local and readily available, she’ll give it to them. Berkshire pork is so juicy and tender, is the lack of stress on the animal. Stress causes the meat to be dry and tough. Berkshire pigs raised at Nurisha Farm are raised in a low-stress environment- meaning that they freely roam where they want and they have plenty of shade to keep them cool. The Livestock Management in Kenya rates Gai’s pigs and systems one of the best they’d seen!