Pig in a Day
Bring home the bacon... and the chorizo and pâté too! Join us for one of our original bestselling courses, a hands-on day of butchery and cookery tuition celebrating pigs and pork.
Pig in a Day is one of our renowned signature courses and a firm favourite in the diverse schedule at HQ. In one intensive day you will explore the basic principles of pig butchery and how to prepare and cook the results.
Your course tutor, acclaimed author of two River Cottage handbooks, Steven Lamb and the River Cottage chefs will show you how to approach the carcass of a whole pig, transforming it into a wide range of fantastic products and delicious recipes.
Working in a small group, the morning begins with an introduction to pig husbandry, animal welfare and the butchery of primary cuts. From there you will learn how to make your own sausages, air-dried ham, bacon, chorizo and salami as well as the less known offaly treats of brawn, roasted pig’s head joint and devilled kidneys. During the day there will be tasters and a delicious two-course lunch prepared by the chefs in the kitchen with an opportunity to wander around our idyllic surroundings. You will head home with a new set of skills and your very own handmade liver pâté, chorizo and bacon.
Pig in a Day
The Pig in a day course i attended take by Steven Lamb was a fun and enjoyable day.Steven is very passionate about pigs and butchery and this shone through in his teaching of the subject.The course is very laid back and you can get involved in as much or as little as you want...
Graham Attended 12 October 20185.0 out of 5
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill at 9.30am and transported to River Cottage HQ by tractor and trailer (approx. a 5 minute journey).
Make yourself at home
Steven Lamb and the team will be there to meet you and start the day with tea, coffee and treats fresh from the kitchen.
We will look at husbandry, provenance, the carcass and how to butcher a pig into the primary cuts.
You will learn how to make sausages, liver pâté and a range of delicious offal recipes including brawn, roasted pig’s head joint and devilled kidneys.
Food is always the focus at River Cottage, and a fantastic two-course lunch of local, seasonal produce with porky additions will be one of the highlights of your day.
Next you will 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 (at 5pm), liver pâté, chorizo and bacon 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.
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.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018