The Forage Wild Academy.
A place dedicated to preserving and sharing the timeless skills of butchery, charcuterie, curing, smoking and traditional food craft.
Butchery
Breaking down the whole animal, cut by cut.
Charcuterie
Salami, coppa, bresaola and the craft of the cure.
Curing
Salt, time and air: biltong, droëwors and dry-cured bacon.
Smoking
Wood, heat and patience.
Traditional food craft
The skills that kept a whole animal feeding a family for a season.
Hear first when courses open.
Register interest by WhatsApp or email. Dates, formats and places are announced to the list before anywhere else.