Cheese, cured meat, and wine at 8 pm. This small-group workshop at Savour Academy shows you how to build a Catalan-style board using local, seasonal ingredients, then you sit down and eat what you made with wine tastings. It is a fun, practical way to learn the logic behind pairing flavors, not just copy a photo.

I especially like the no-cooking setup. You are not sweating over a stove. You are learning how to select, arrange, and balance the components so the board works as a meal.

One possible drawback: if you want a full hands-on cooking class with real cooking steps, this is more about charcuterie and cheese craft—so your expectations should match that.

Key points you’ll care about

• No-cooking board building: you assemble a Catalan charcuterie and cheese board step-by-step
• Wine tastings included: you get pairing tips that tie directly to what’s on your plate
• You eat what you make: the board is enough as a meal, not just a snack course
• Vegetarian or vegan option: ask for it when booking
• Small group max 10: more attention, less standing around

Why Catalan charcuterie boards work as a meal (not just a spread)

A good cheese board is not random cheese plus crackers. Catalan-style boards tend to move through flavors in a planned way: cured meats and cheeses bring salt and fat, preserves add sweetness or fruitiness, then fruits and vegetables bring freshness. That rhythm matters.

In this workshop, you learn that logic. You are building a board that can actually carry a whole evening meal. That means you are not just learning what things taste like—you’re learning how they behave together.

Also, this is Barcelona. You are working with ingredients that feel local and seasonal, not a theme-park version of tapas. Even if you have never put together a board before, you can leave with a system you can repeat at home.

Two hours at Savour Academy: the flow of your night

The experience runs about two hours, starting at 8:00 pm. It meets at Savour Academy on Carrer del Farell, 12, bajos (Sants-Montjuïc), and it ends back there. Expect an evening format, so you will probably want to plan dinner around it rather than adding another big stop afterward.

Here’s the typical rhythm you can expect:

• Welcome and setup: you’ll get oriented, then start building your board with fresh local ingredients.
• Board construction (hands-on): you learn how to choose and place charcuterie, cheeses, preserves, and the crunchy and fresh elements.
• Wine pairing portion: you get tips on pairing wine with what’s on the board, then you taste.
• Eat what you made: you share in good company and stories tied to Barcelona and the food.

The value here is that it is not a lecture. You’re doing the work, then using the wine guidance immediately on your own board.

What you’re actually making: Catalan board components, explained

The sample lineup gives you a clear picture of what goes on your board. You can treat it like a blueprint. Your board typically includes:

Barcelona-style cured meats and local embotidos

The board starts with Barcelona “embotidos,” which are cured meats made in the Spanish tradition. This matters because cured meats bring strong flavor. They need structure. That structure comes from pairing them with cheeses that match intensity and with fresh or sweet elements that prevent everything from tasting too heavy.

Spanish and Catalan cheeses

You’ll work with both Spanish and Catalan cheeses. The point is not just variety—it is contrast. A board feels better when you mix textures and styles (creamy versus firm, mild versus assertive). In the workshop, the board building helps you see how that contrast plays out.

Local preserves

Preserves are the board’s secret weapon. They add fruit notes and sweetness that can soften the salt hit from cured meats. If you’ve ever wondered why some boards taste more balanced than others, preserves are often the reason.

Seasonal fruits and vegetables

This is how you keep the board from turning into an all-day charcuterie event. Fruits and vegetables bring acidity or crunch. They reset your palate between bites.

Dried fruits and crackers

Finally, you get crunch and chew. Dried fruits add concentrated sweetness and a different texture layer, while crackers help you pace the board so it feels snacky and satisfying instead of dense.

Even if you can cook, the best part of the class is that it teaches you assembly skill. You will learn how much to put, how to mix categories, and how to make it look good without overthinking it.

Wine pairing that ties to your board, not a random lecture

This workshop includes wine tastings plus practical tips for pairing wine with the charcuterie and cheese. That is key. Pairing is usually taught as theory. Here, you taste alongside the foods you are building.

You also get context from the host’s wine background. The host is someone with real training in the wine world (including a WSET Level 2 certificate and a sommelier diploma). Even if you do not consider yourself a wine person, you should still enjoy this segment because it focuses on what to notice and how to match flavors.

A useful way to think about pairing (and what you should practice at home) is:

• salty foods often need wines that won’t flatten them
• fatty cheeses benefit from something with enough character to cut through
• fruitier elements on the board can handle wines with some freshness

The workshop’s goal is to help you build a pairing habit you can repeat the next time you host.

Why the small group size changes everything

This class caps at 10 people. That is not a small detail. It affects the whole experience.

In a bigger group, you may watch more than you do. Here, you get hands-on building time and the chance to ask questions while the board is in front of you. It also keeps the vibe relaxed. You can share a bite, listen to wine guidance, and still get direct help on the board arrangement.

In the reviews, people consistently mention how welcoming the staff feels. That lines up with the reality of a small workshop where the host can actually interact instead of rushing everyone through.

Vegetarian and vegan options: what to do before you go

The workshop notes that vegetarian or vegan options are available—just ask when booking. This matters because board structure changes when you remove the cured meats or switch cheeses.

So, do yourself a favor: send the request clearly in advance. When you do, you’ll be able to build a board that still follows the same logic—saltiness replaced with other savory notes, and the balance maintained with preserves, fruits/vegetables, and crackers.

If you’re traveling with someone who doesn’t eat meat or dairy, this is one of those experiences that can still feel thoughtful rather than patched together.

Who will enjoy this most

This experience fits best if you want:

• a hands-on activity in Barcelona that does not require cooking skills
• a learn-and-repeat takeaway you can use for dinner parties
• wine tasting plus food pairing guidance that you can actually apply
• an evening plan that includes an edible meal

It is also a good match if you are a food lover who likes structure. Some boards are random. This one teaches the why.

You might consider a different class if you want serious cooking techniques (like cooking sauces, mastering pastry, or using heat-driven methods). This workshop is about charcuterie and cheese board craft.

Price and value: is $106.04 worth it?

At $106.04 per person, you’re paying for more than ingredients. You’re paying for:

• a host-guided board build using fresh local and seasonal items
• the experience of wine tastings with pairing tips
• and the fact that you eat what you make in the same session

You can think of it as a guided food-and-wine dinner format, delivered through a skill-building workshop. The small group size helps justify the price, since you’re not just buying access—you’re buying attention and a repeatable method.

If you compare it to the cost of a charcuterie plate plus multiple drinks at a bar, the math starts to look friendlier—especially because the workshop includes pairing instruction and the meal is built into the experience.

Practical tips so you enjoy every bite

A couple of simple moves will help you get the most out of the night:

• Go a bit hungry. The board is meant as a meal, not a starter-only situation.
• Pace yourself during wine tastings. You want to keep enjoying the flavors, not just survive the tempo.
• Ask about the vegetarian or vegan option early if you need it. It’s easier to plan than to improvise.

Also, since it starts at 8:00 pm, you’ll probably want a light snack earlier in the evening so you do not feel stuffed by the time the wine portion starts.

Meet the hosts vibe: Zara and Kiki

The workshop is run by Zara at Savour Academy, with Kiki also mentioned as part of the team. That matches what you want from a small food-and-wine class: a friendly host who can explain, plus a supportive staff member who helps keep things moving and fun.

If you like learning through conversation—asking questions while you build—that style tends to work well here.

Should you book this Catalan charcuterie and wine workshop?

Book it if you want a hands-on Barcelona food experience where you learn a board-building method you can reuse. It’s a strong choice for couples, friends, or solo travelers who like structured tasting and want something different from a standard tapas crawl.

Skip it only if you’re chasing a true cooking-from-scratch class with stove work and recipes that depend on heat. This is about charcuterie, cheese, and pairing—done in a way that feels practical and satisfying.

If you want your next dinner party to look good and taste even better, you’ll likely leave with exactly the kind of system you can copy.

FAQ

How long is the charcuterie and wine workshop?

It runs for about 2 hours.

What is the meeting point in Barcelona?

It meets at Savour Academy, Carrer del Farell, 12, bajos, Sants-Montjuïc, 08014 Barcelona, Spain.

What time does it start?

The start time is 8:00 pm.

Is this really a no-cooking class?

Yes. It’s described as a no-cooking cooking class, focused on creating the charcuterie and cheese board rather than cooking food.

What’s included in the experience?

You’ll build a Catalan charcuterie and cheese board using fresh local ingredients, enjoy enough food as a meal, and have wine tastings with tips on pairing.

Are vegetarian or vegan options available?

Yes. Vegetarian and vegan options are available—ask when booking.

Is the workshop offered in English?

Yes, it is offered in English.

How many people are in the group?

The experience has a maximum of 10 travelers.

When do I receive confirmation after booking?

Confirmation is received within 48 hours of booking, subject to availability.

What is the cancellation policy?

Free cancellation is available. To receive a full refund, you must cancel at least 24 hours before the experience start time.

Is there a mobile ticket?

Yes, mobile ticket is included.