The Big Pig Weekend - Nose to Tail

2020 - Practiculture - Big Pig.jpg
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Pig Weekend (5).jpg
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Pig Weekend (2).jpg
2020 - Practiculture - Big Pig.jpg
pig weekend (3).jpg
mincerstill.jpg
DSC00750.jpg
Pig Weekend (5).jpg
DSC00778.jpg
Pig Weekend (2).jpg

The Big Pig Weekend - Nose to Tail

490.00

Saturday 6th and Sunday 7th June
String & Salt, Hogget Kitchen, Happy Valley Free Range Farm and friends

The ultimate weekend of butchery, charcuterie making and slow cooking

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The ultimate weekend of butchery, charcuterie making and slow cooking, plus a free-range farm visit 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 pigs for the best quality pork.

In the evening enjoy a shared table at Hogget Kitchen sand be treated to 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 , you 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.