Pig in a Day
Master the art of pork from nose to tail and start to finish, with an intensive day of butchery and cookery at River Cottage.
Bring home the bacon and much, much more, with our one-day course of hands-on meat tuition from Steven Lamb and the River Cottage chefs. Pig in a Day will teach you how to get to grips with the carcass of a whole pig, transforming it into a wide range of products and delicious pork recipes.
Working in a small group, you’ll be introduced to the basic principles of butchering a pig and learn to make your own sausages, air-dried ham, brawn, bacon, chorizo and salami. We’ll make you feel at home with a two-course lunch and the chance to explore, amid the idyllic surroundings of River Cottage HQ.
“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? I’d say that answer to this is a resounding ‘yes’.” – Artisan Southwest.
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill and transported to River Cottage HQ by tractor and trailer.
Make yourself at home
You will meet your hosts and start the day with tea, coffee and treats fresh from the kitchen.
First you will cover husbandry, the carcass, and how to butcher a pig into the primary cuts. You’ll also be introduced to key recipes such as brawn and devilled kidneys.
Next you’ll learn how to make sausages, liver pâté and a range of delicious offal recipes.
Food is always the focus at River Cottage, and a two-course lunch of local, seasonal fare and porky products will be one of the highlights of your day.
Next you’ll get to grips with fabulously flavoursome chorizo, dry cured bacon and prosciutto-style ham.
There will be time to chat to your fellow scholars and the River Cottage team, before being whisked back up the hill by our tractor and trailer, sausages or chorizo in hand.
Please note: 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 seasonal availability.
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 course you are interested in, please call us on 01297 630302.
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.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
If you need local accommodation we have a full list available.
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.
- Sustainable Restaurant Association
- Food Reader Awards 2014
- The British Cookery School Awards 2014