Admit it: there's been a moment when you've thought to yourself "You know what? I could totally deal with curing my own meat." Well, artisan food outfit A Common Ground is here to help.

The brainchild of Bruny Island Cheese Co. making maestro Nick Haddow, 'Gourmet Farmer' Matthew Evans and chef Ross O'Meara, A Common Ground is holding a hands-on workshop designed to teach you how to salt, dry, smoke and hang your own slab of charcuterie goodness. It's happening in Hobart on October 3, but will sell out fast so make it a Tasmanian weekend and get in contact. Email  This e-mail address is being protected from spambots. You need JavaScript enabled to view it if you're interested, or sign up to their e-newsletter to stay in touch.