Make your own team salami
Make spicy salami together. In this workshop you will become a sausage-creator. Produce with your team the universally popular and appreciated Spiezer mountain salami under the expert guidance of the meat expert. You will make the sausage mixture for your salami from high-quality Swiss meat. You turn the meat through the mincer, season and taste it and then fill the sausage into the casing. Then the salami is hung in the maturing cabinet for six weeks, where a layer of noble mould forms on the sausage. After six weeks, you will receive a small parcel with your home-made salamis as a reminder of your team event.
The meat specialists are also happy to produce other sausage specialities with you: for example, «bratwursts» of various kinds; you and your team will then enjoy the fresh sausage delights that are completed on the grill.
Arranging cold platters
Instead of making sausages, you can learn how to prepare culinary specialities of another kind: cold platters. In this course you can get to know the ideal meats and cheese products, try various ways of laying them out, and learn many practical tips.
Tastings, aperitifs, and meals
Both course make ideal accompaniments to aperitifs or meals: you decide how much of the sausages or platters you've prepared to offer for tastings, to accompany drinks, or to use for a dinner or lunch.
Other optional activities
For bigger groups the course can be complemented by a grill workshop or with the fun and exciting guessing game "Savour the sausage". We will be happy to organise the perfect meal for you after the workshop.
Size of group
15 to 75 people
around 2 h
all year round
German, French, English
|incl. 7.7% VAT|
|Making sausages from||66.00||
|Meat and cheese platters from||69.00||
Included in the price
|-||Rental of premises|
|-||Plastic aprons and gloves|
|-||All ingredients and equipment|
|-||Travel to and from the venue|
|-||Dinner after the workshop|
|-||Overnight accommodation in Spiez|