Salami workshop in Chemnitz: Make your own salami
Request a private event
Request specific dates for this event. Also for company events and private groups. Get a non-binding quote.
Team events and private groups
What's included
Location
Duration
Languages
Class description
We will take you on a culinary journey through the world of fine sausages.
Salami workshop in Chemnitz: What is the process?
Experience the difference between artisanal and industrially produced sausages. Create your own sausage under the guidance of Benny Gränitz. From the selection of meat to the spices, everything is in your hands.
Find out first-hand what characteristic properties the various types of sausage reveal and what effects they have on preparation and taste.
The motto is to make your own sausage. We go through every step together and, of course, everyone can get involved. We put the batches together, make the spices and grind the meat. The meat is then cut under guidance and filled into intestines. We can also respond to special requests here. We can decide whether the sausage should be aged at home in a dry ager or with us. You are also welcome to smoke the sausage in your own smoking cabinet.
The culinary highlight of the evening will be tasting the salamis together.
Salami workshop in Chemnitz: What will you learn?
- Learn background information about the 5th generation butcher shop
- Interesting facts about meat selection, breeds and origin of the meat
- How do you recognize good meat?
- What is the best way to ripen sausage?
- Forgotten traditions
- What types of sausages are there and what characterizes them?
- Preparation techniques
- Valuable, practical tips for immediate implementation
Salami workshop in Chemnitz: Who is the course suitable for?
A treat for anyone who wants to discover the art of making sausages.
Details to remember
What to bring?
You don't need to bring anything except yourself and hunger for the homemade sausage specialties.
What is included?
- Drinks (water, soft drinks, beer...)
- Tasting of various types of sausages, around 2000 g per participant (the rest goes home)
- lots of information about the butcher's craft
Metzgerei Gränitz
We've been around since 1990 and the company has been constantly modernizing. Steffen Gränitz continues to run the family business today with his children Ninette Gränitz and Benny Gränitz, now the 5th generation, with a great deal of diligence, ambition, determination and expertise.
