Pig in a Day
From nose to tail taught by an acknowledged expert. This day is guaranteed to be instructive fun.
Discover the principles of butchering and processing a pig. and learn how the various cuts of meat can be transformed into delicious pork dishes and charcuterie.
Ray will show you how to make pancetta, the process of brine curing a ham, how to produce brawn, alongside sausages and authentic chorizo. Throughout the day examine the difference between intensively reared and free-range pork, and discuss pre-slaughter, slaughter and post-slaughter treatment of pork.
This course includes refreshments and an informal lunch.
All ingredients, equipment and recipes are provided by the School.
| Subject | Type | Course Length |
|---|---|---|
| Butchery Courses |
Get into
?
Roll up your sleeves and develop your artisan skills with our Get Into courses. Learn the fundamental techniques of producing your very own artisan food and drink, with our range of one, two and three day courses.
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1 Day |
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