Make your own team salami
Make a spicy salami together in a workshop which allows you to become a sausage-maker. You can for example produce the much loved and respected Spiez mountain salami under the professional advice of a speciality butcher. As a souvenir you will receive a packet of your own salami six weeks after the event.
Our specialist butchers also look forward to making other speciality sausages with you, such as different kinds of "Bratwurst" which you and your team can then enjoy fresh from 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 about how to delight and impress your guests with attractive homemade platters of cheeses and meats. You can expect a course full of variety, with professional leadership and course materials for you to take home.
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.
See also:Grilling in Spiez »
Size of group
15 to 75 people
around 2 h
all year round
german, french, english
|inc. 7.7%* VAT|
|Making sausages from||66.00||/pers.|
|Meat and cheese platters from||69.00||/pers.|
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|