Charcuterie Masterclass with Chef Drew Nocente From Salted & Hung
by Darinee Durai & Qian Leung
@ 27 Apr 2017
Chef Drew Nocente is one of the few chefs in Singapore that cures his own meat and he’s super good at it too. Now, this charcuterie master is offering an exciting class where participants will be able to learn how to make sausages and salamis, pies and terrines!
After each masterclass, participants will be able to savour some of their finished products as well as Salted & Hung’s signature items. Participants will learn how to handle whole cuts of meat, as well as mastering techniques used to cure seafood and create lesser-known seafood charcuterie. This class features meat-based charcuterie such as lardo and coppa, as well as lessons on transforming such as hamachi and mackerel into charcuterie. Followed of course, by a delicious lunch!
When: 6 May 2017, 11am
What: Curing Whole Joints and Seafood
Where: 12 Purvis St, Singapore 188591
How Much: Each masterclass is priced at $68++ with a charcuterie tutorial, four-course lunch and glass of wine or soft drink.
Please note that brunch on these Saturdays will start at noon.
There’s only one class a month– the first Saturday of each month which each class offering a different topic, so don’t miss out and book now at: (
info@saltedandhung.com.sg ) or phone (+65 6358 3130).
