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 half-day workshop for up to 10 participants. Places are strictly limited to keep the experience personal and hands-on.
About the Workshop
Choose your cure - bresaola (cured beef), coppa (cured pork neck), or ham - and 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 properly. It's a genuinely immersive experience - and unlike any standard cooking class, what you make keeps working long after you leave.
How the curing process works
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 for the required time.
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.
This is what makes the curing workshop exceptional: 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 wine and beer
Hannah supplies everything. Just bring yourself and an appetite.
About Hannah Miller
Hannah is a trained chef and butcher with over a decade of international experience, having worked in London, Alaska, Antarctica, Australia, and the USA before making New Zealand home. She has delivered workshops across a wide variety of venues - from commercial kitchens and butcher shops to 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.