Saturday, 12 December 2026 - Higgenz Farm, Neudorf Saddle
Some workshops teach you a skill and send you home. This one sends you home - and then keeps working.
We're thrilled to welcome Hannah Miller, founder of A Lady Butcher and one of New Zealand's most respected voices in nose-to-tail butchery and traditional curing, to Higgenz Farm for a hands-on charcuterie workshop on Saturday, 12 December 2026.
Places are strictly limited to 10. This is intentional. The experience is personal, hands-on, and unhurried - and that's only possible when the group is small.
What You'll Make
Choose your cure: bresaola (cured beef), coppa (cured pork neck), or ham. Hannah guides you through the full preparation and application process from scratch - the science behind salt-curing and dry-ageing, why timing matters, and how to apply the cure properly.
But here's what makes this workshop genuinely different.
After the day, Hannah takes your cured pieces back with her, where they are hung and dried in her professional curing environment for the required time. Weeks later, your finished charcuterie arrives back to you - sliced and packaged - a truly finished, restaurant-quality product that you made yourself.
You don't just learn the craft. You receive the result.
What's Included
- All equipment, knives, tools, and materials - brought by Hannah
- All ingredients and smallgoods materials
- Shared charcuterie-focused lunch paired with local wine and beer
Hannah supplies everything. Just bring yourself and an appetite.
The Details
| Date | Saturday, 12 December 2026 |
| Format | Half-day - approx. 4 hours |
| Location | Higgenz Farm, Neudorf Saddle, Tasman |
| Price | $399 NZD per person |
| Places | 10 only |
About Hannah Miller
Hannah is a trained chef and butcher with over a decade of international experience - London, Alaska, Antarctica, Australia, and the USA - before making New Zealand home. She has delivered workshops across commercial kitchens, butcher shops, sheds, and winery tasting rooms.
Her philosophy is creating "purposeful meats" - honouring the animal, the farmer, and the environment. A Lady Butcher produces traditionally cured charcuterie using grass-fed New Zealand wagyu, pasture-raised lamb, and local free-range pork, working directly with sustainable farms for full traceability.
Find Hannah at aladybutcher.co.nz or @aladybutcher on Instagram.
About Higgenz Farm
Higgenz Farm sits perched on the Neudorf saddle with 180-degree views to Adele Island, D'Urville Island, and Mt Arthur. We're a regenerative hill-country farm - Wiltshire sheep, free-range chickens, a large seasonal vegetable garden - and home to Higgenz Bush, our QEII-protected native sanctuary with 8,000+ trees planted and growing.
Visit higgenzfarm.nz to learn more.
Questions? [email protected]