Pig in a day. Fully booked. Spaces 20th October
Event Start Date: 14/04/2019 10:00
Event End Date: 14/04/2019 16:30
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Join us and 3rd generation farmer and butcher Richard Jones for an informative, instructive and enjoyable day as we explore every part of a delicious locally reared pig, from nose to tail. Richard and his family have run their farm and butchery on the Welsh hillside since 1940 http://www.farmandfork.co.uk in fact from their hillside you can see our hillside!
We begin by discussing the pigs’ journey in terms of provenance, welfare, habitat and feed to produce great tasting pork. Richard will take you through a side of pork, allowing the study of primal cuts & their secondary joints as Brian discusses how to prepare & cook them.
Add in our Weber grills, smokers plus the occasional rub and you are on your way to a tasty and memorable day.
Following the butchery session you will work your way through the cuts learning which cuts are suited to which methods of cookery, why and how to create other products such as sausages, bacon, faggots and terrines.
During the day you will learn:
- How to choose good pork
- Primary and secondary cuts
- Curing, smoking, rubs, cookery & barbecuing methods
- Butchery techniques and knife skills
- Filling & linking sausages
- Stuffing and tying a joint for roasting
Lunch will revolve around a smoked rack of pork and you will take away sausages, handmade faggots, dry cured bacon, low n slow pulled pork and a small roasting joint.
Including ingredients, tea, coffee, refreshments & lunch. Equipment and aprons are provided for the day.