Whole Pig web

Saturday, 8 June, 10.30-3.30
Sunday, 9 June, 10am-2pm


This class is a must for anybody who cares about where their meat comes from and how to utilise the whole animal.

Over 2 days we will look at every aspect of the pig from how to break down a carcass to then making the most out of all of the cuts of meat through cooking and preserving.

At the end you will leave with a bag full of goodies and a deeper respect for the pig.


Knife skills & Knife sharpening

Brief History of Pork butchery & charcuterie

Recipes include:

Sausage making, bacon, rillettes plus lots more For full course timeline please email

If you require accommodation please contact us for recommendations. Some accommodation providers offer discounts to guests attending workshops in the area. We can provide these discount codes once your booking is confirmed

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