Meat and Eat

Learn how to cure your own sausages, pates and terrines at Salted & Hung's monthly charcuterie masterclass. The lessons take place every first Saturday of the month. For June, students learn how to make salamis and sausages. In July, chef Drew Nocente will teach guests the key to making smooth pates; and in August, it is all about terrines. Each 60-minute masterclass starts at 11am and is priced at S$68++ with a charcuterie tutorial, four-course lunch and glass of wine or soft drink.

Bookings for all masterclasses are available now via info@saltedandhung.com.sg or 6358 3130.

COMPILED BY DYLAN TAN, TAY SUAN CHIANG, HELMI YUSOF, RACHEL LOI