Piggy Passion returns to Wanaka with NZ’s only ‘Pig in a Day’ Workshops from Preserved

A Pig in a Day, preserved

A Pig in a Day, preserved

There is a stir in foodie circles in Wanaka as they await the much-anticipated second visit from Preserved Cook School. The team from Preserved arrive next month to share their passion for charcuterie and salumi: the art of salting, brining and curing, meat. Traditional methods of creating food are seeing a rise in popularity. One of these traditions is nearly as old as time itself, the process, and for many the ritual, of taking the humble pig and transforming it into prosciutto, salami, chorizo, pancetta, bacon and more. A skill that Preserved, a low-tech, high-charm cook school in Canterbury, has seen over the last three years attract everyone from hunters and foodies to home cooks and chefs.

The school is family run, with workshops being taught by Anna Mahy. Dish magazine said, “Anna Mahy is a gorgeous hybrid of Nigella Lawson and a cheeky barmaid from the Rover’s Return”. Her laid back, story-filled style of teaching has made her popular with her followers and students. A student recently commented: “Anna is an excellent communicator and deserves an audience of 50+ rather than a dozen”. But Anna insists her workshops won’t get that big. “Food is about community, so we keep the workshops small. You may sit down to lunch with a dozen strangers but you leave the workshop with a dozen new friends and a new skill,” she says. Anna manages to demystify and simplify her craft, drawing you in with her stories, inspiring you with her “can do” attitude and tempting you with her sweet and salty aged prosciutto.

Anna jumped at the chance when The Rippon Hall invited her back for a second time. “Wow! That’s all I could say the first time I walked into The Rippon Hall. It has to have one of the most amazing views in New Zealand. It’s such a beautiful venue to work in.” Anna says of her first visit last year “we met so many great people who shared their love and passion for food with us we fell in love with Wanaka”. So the salamis have been hand-crafted and are curing, and the prosciutto is swinging in the breeze ready for a weekend of workshops planned for this July 12th and 13th. Anna will be running her famous Pig in a Day (featured in publications such as Dish, Frankie, Australian Country Collections, TV1’s Topp Country) “We carefully craft our workshops to make them accessible to everyone,” says Anna. “We want everyone who comes on the workshop to be able to go home and make what they learned with minimal equipment”. Anna will take the students through how to make prosciutto, wet and dry cured bacon, chorizo and salami. Everyone will be fully hands-on creating their own signature sausages (which they get to take home). Lunch and a booklet with all the information is also included.

For further information or to book in check out the event at What’s ON.

Comments are closed