Pig in a day - Nose to tail butchery course. A whole day immersive porky experience with Ben Aveling from Radmore farm and Turan from Coldsmoking cookery school. We start the day by getting to grips with the carcass where we will demonstrate how to divide it into the primary cuts. We will show you the basic tools for this process and you’ll learn some interesting recipes that can be made from some of the offal.
Next you’ll learn how to cut delicious pork chops and make and tie mouth watering pork roasting joints.
After that we will turn our attention to curing your own bacon and pancetta
We’ll break for lunch where you can enjoy some delicious locally reared pulled pork in a brioche bun served with a selection of coleslaw, apple and locally made BBQ sauce.
After lunch we will focus on sausages and Chorizo finishing the day off by looking at some of the larger pieces of charcuterie like prosciutto style air dried hams.
Throughout the day you will have the opportunity to chat with your instructors Turan & Ben and ask questions, take pictures and notes to your heart’s content.
You’ll leave with some bacon to cure and a few chorizo to take home and cook. Completing your day with us you'll receivea set of instructions for breaking down a pig and a selection of recipes for your future pork projects.
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