PORK BUTCHERY & PRESERVING WEEKEND
Join Chris Onions in the Old Dairy Kitchen to learn how to butcher and preserve a whole pig.
Day one will focus on the skills of butchering a whole pig from nose to tail.
The morning session will focus on the back end of the pig and the offal - the loins, hams, tails and trotters will all be broken down and you will use a few of these prime cuts and lesser used pieces to cook a delicious lunch together.
The afternoon will focus on the front end and the leftover bits - the shoulders, head, neck and hocks will be prepared for sausages and charcuterie. We will then begin to make black pudding, brawn and our own bit of bacon to take home.
Day two will focus on preserving pork in a variety of ways. You will work together to produce your own salamis, brined hams, air-dried legs, cured and smoked loins and bacon. You will also finish making a brawn, and make a batch of delicious porky bangers. Lunch will comprise of your own smoked pork dishes, crispy black pudding, as well as some other delights from the Old Dairy Kitchen.
You are encouraged to attend both days, but are also welcome to book either individually.