Chef: Walter Trupp
Butcher: Gary Mc Bean
Format: Hands on
This course will be of great interest to anyone who likes pork in all it delicious forms! You will learn how to bone and cure pig in a day and use every morsel!
Gary will start by showing you how to butcher a pig like a professional. He and Walter will then show you how it can be transformed into a full range of yummy hams, succulent sausages and perfect charcuterie.
Full instructions will be given for the making of air dried ham, brine cured hams, brawn, bacon, sausages, chorizos, salamis as well as some recipes for country pâtes and terrines to ensure everything is put to good use. This is the perfect opportunity to pick up plenty of hints and tips on ways of cooking and preserving pork. Half way through the day, guests will sit down to lunch. At the end of the day, guests will be able to taste a variety of mouth-watering pork products
How to bone & cure pig in a day!
In Stock: $208
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