Join us at Higgenz Farm for a hands-on charcuterie workshop with Hannah Miller - founder of A Lady Butcher and one of New Zealand's most respected voices in nose-to-tail butchery and traditional curing.

This is a boutique half-day workshop for just 10 participants. Places are strictly limited to keep the experience personal and genuinely hands-on.

What you'll do:
Choose your cure - bresaola (cured beef), coppa (cured pork neck), or ham.

Hannah will guide you through the full preparation and application process from scratch. You'll learn the science and craft behind salt-curing and dry-ageing: how the cure works, why timing matters, and how to apply it correctly.

Unlike any standard cooking class, what you make keeps working long after you leave.

During the workshop you cure your own piece of meat under Hannah's guidance. Hannah then takes the cured pieces back with her, where they are hung and dried in her professional curing environment. Once ready, your finished charcuterie is sent back to you - sliced and packaged - so you receive a truly finished, restaurant-quality product you made yourself, weeks after the day.

You don't just learn the craft. You receive a finished, professional result as a lasting reminder of the experience.

What's included
- All equipment, knives, tools, and materials brought by Hannah
- All ingredients and smallgoods materials
- Shared charcuterie-focused lunch paired with local Nelson/Tasman wine and beer

Hannah supplies everything. Just bring yourself and an appetite.