On this one-day, intensive meat course expert Steven Lamb and the River Cottage team will demonstrate how to get to grips with the carcass of a whole pig, transforming it into the full range of pork products as well as demonstrating a range of culinary recipes.
You’ll learn the basic principles of butchering a pig, and be given a thorough practical demonstration of how to make your own air-dried hams, brine-cured hams, brawn, bacon, sausages, chorizos and salamis.
This event is demonstration based and practical participation is not required, although volunteers are encouraged to take part in the demonstrations during the day.
WHAT THEY SAY
"This course is about instilling confidence and it did that - it's only a matter of time before I'll be eating home-cured bacon" Olive magazine, June 2011
"Did Steve and Gill achieve their stated objective of giving us confidence to “have a go” at home in the space of just one day? Well, judging by my own and my fellow group members’ reactions, I’d say that answer to this is a resounding “yes”." Read Artisan Southwest’s blog >
YOUR DAY AT RIVER COTTAGE HQ
Arrive: Tractor ride down to the farm
Welcome: Meet your hosts and tutors Steve and Gill over a morning tea or coffee and tasty River Cottage treats.
Demo session one: Here we cover husbandry, the carcass, and butchering it into the primary cuts. Several key recipes such as brawn, devilled kidneys will also be covered.
Practical session one: Learn how to make sausages, liver pâté and offal recipes.
Lunch: At River Cottage food is very much the focus and you will have a sumptuous two course lunch of local seasonal fare and porky products prepared by the River Cottage team.
Practical session two: Chorizo, dry cure bacon and prosciutto style ham.
You will take home sausages or chorizo from the day.
This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on the season as well as the group’s interest.
Location: This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
Wine/drink: We are a licensed venue. We have a wide selection of the finest organic wines.
Accommodation: If you need local accommodation please click here.
Age: We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Time: 10.00am - 5.00pm
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the school you are interested in, please call us on 01297 630302.
Keep me informed
If you are interested in joining us at River Cottage for a course or event, please let us know. We will send you new dates when they become available, special offers on last minute tickets and let you know about the new courses we are developing. Just hit the button below and let us know what you're interested in.