The Big Pig Weekend - Nose to Tail

Season Two 2018 - One Pig Weekend.jpg
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Season Two 2018 - One Pig Weekend.jpg
DSC00750.jpg
DSC00778.jpg
mincerstill.jpg
Pig Weekend (2).jpg
Pig Weekend (5).jpg
pig weekend (3).jpg
sold out

The Big Pig Weekend - Nose to Tail

490.00

Saturday 9th and Sunday 10th June
String + Salt, Hogget Kitchen, Happy Valley Free Range Farm and friends

The ultimate weekend of butchery, charcuterie making and slow cooking

Book an Experience

The ultimate weekend of butchery, charcuterie making and slow cooking, plus a free-range farm and a pork themed degustation at Hogget Kitchen!

Our  highly anticipated pig weekends have become String + Salt’s flagship class, booking out year after year. This year we’ve upped our game.  We’re bringing together our favourite friends and experts for the ultimate nose-to-tail charcuterie and pork cookery experience over two days and three locations.  

Day one will focus on breaking down the pig, basic butchery, terrine making and preparation for the following day of sausage and salami making. In the afternoon we will visit one of the countries most respected free range pork farms, Happy Valley Free Range Farm, to speak to owner Jo about humane farming and how to raise the happiest for the best quality pork.

In the evening be treated to a shared table at Hogget Kitchen to enjoy Chef Trevor Perkins renowned house-made charcuterie and terrines and a selection of   dishes using many cuts of pork cooked using different methods.

On day two we will be joined by some special guests,  for a day of making homemade salumi. The day will be spent seasoning and filling a variety of sausages and salami and discussing the finer points of air drying and curing at home.

By the end of the weekend you will have gained hands on experience butchering, making terrines, prosciutto, coppacollo, salami and sausages.

Both days will include a substantial and hearty lunch and refreshments with all equipment and ingredients provided.