The Whole Hog Workshop

Event Description

If you enjoy sustainably sourced, local, rare breed pork, this field-to-fork course is perfect for you. Join us for an exciting day of butchery! Guest instructor, Robyn Hayward, will teach you how to break down a whole pig. Half of the pig will be traditional cuts and joints, half will be processed into sausages and a bacon fitch In this course, you'll learn to joint and butcher a medium sized pig carcass (30Kg aprox), prepare and cut steaks, roast joints, diced and minced pork to take home. You'll break down one animal each. Each of you will also receive a Pig Rub - Dry Cure Bacon Kit, so that you can try your hand at making your own bacon. We recognise this can be an emotive topic, but we firmly believe that consuming local, and ethically raised food is beneficial, and being actively involved in the respectful preparation of your food is even more rewarding. Located at the beautiful Iron Oak Farm, complete with a composting loo, and covered teaching area. Refreshments are provided all day, and a simple lunch, showcasing some of our delicious produce from the farm, is provided. Including: GF Venison burgers and GF pork sausages. Bring a friend! You can bring a second person to the workshop to watch or share your carcass for an additional £15, to cover refreshments and lunch. Add during booking. Please note: If you have paid a deposit, the balance will be invoiced a week prior to the workshop. Any outstanding balance must be paid the Wednesday prior to the workshop.