A Pig's Tale, Day Course
Time: 10.00am – 5.00pm Dates: please contact us Price: £225 per person
Come and join Jan for a fun day of learning and enjoyment as he talks you through the history of the pig and Northfield Farm, rare breeds, butchery and curing - even demystifying cooking with some simple, honest recipes. Discover the anatomy of the pig and the art of breaking down the carcase into primals and secondary cuts and joints. The course will be very much hands on and you will have the opportunity to cut, saw, tie up and even try some curing!
The morning will be mainly devoted to showing you how to cut the carcase down into manageable pieces before working on these primals to create finished cuts, with the afternoon taken up with making pork pies, sausages and our famous Pork and Stilton burgers.
A delicious informal lunch with wine will be served in our restaurant or the Farmhouse kitchen.
You will be able to take home a range of products that you have made during the day.
Why not join us in the evening in our restaurant and sample some of the pork that you have been working with during the day? Bring some friends and impress them with your handiwork!
Prices include refreshments and lunch with a glass of wine. All course notes and recipes, ingredients and supplies, aprons and protective wear will be provided. Course content is by no means set in stone and can be adapted to suit the group.
Course content:
10.00am – 10.30am Arrival, tea and coffee in our restaurant
10.30am – 1.00pm Morning session
1.00pm – 2.00pm Lunch
2.00pm – 5.00pm Afternoon session
5.00pm End of the course and a chance to meet some of the animals the farm
7.00pm Return to the restaurant (if applicable) to try some of the delicious pork that you have worked on
Morning session:
Once in the prep room you will be kitted out with protective wear. The session starts with a demonstration on how to break down the side of pork into primals and then further into smaller cuts. You will then have the opportunity to get hands on and experience doing this yourself. Have a go at some curing - maybe some bacon or a pig cheek.
Lunch: will be served either in our restaurant or the farmhouse kitchen.
Afternoon session:
Make some hot water crust pastry and learn how to hand raise your own pie. Whilst these are in the oven you will have the opportunity to make sausages and burgers.
You will be able to take home a selection of food that you have worked on.
Why not take the opportunity to take a tour of the farm to see the animals before you leave.
Come and join Jan for a fun day of learning and enjoyment as he talks you through the history of the pig and Northfield Farm, rare breeds, butchery and curing - even demystifying cooking with some simple, honest recipes. Discover the anatomy of the pig and the art of breaking down the carcase into primals and secondary cuts and joints. The course will be very much hands on and you will have the opportunity to cut, saw, tie up and even try some curing!
The morning will be mainly devoted to showing you how to cut the carcase down into manageable pieces before working on these primals to create finished cuts, with the afternoon taken up with making pork pies, sausages and our famous Pork and Stilton burgers.
A delicious informal lunch with wine will be served in our restaurant or the Farmhouse kitchen.
You will be able to take home a range of products that you have made during the day.
Why not join us in the evening in our restaurant and sample some of the pork that you have been working with during the day? Bring some friends and impress them with your handiwork!
Prices include refreshments and lunch with a glass of wine. All course notes and recipes, ingredients and supplies, aprons and protective wear will be provided. Course content is by no means set in stone and can be adapted to suit the group.
Course content:
10.00am – 10.30am Arrival, tea and coffee in our restaurant
10.30am – 1.00pm Morning session
1.00pm – 2.00pm Lunch
2.00pm – 5.00pm Afternoon session
5.00pm End of the course and a chance to meet some of the animals the farm
7.00pm Return to the restaurant (if applicable) to try some of the delicious pork that you have worked on
Morning session:
Once in the prep room you will be kitted out with protective wear. The session starts with a demonstration on how to break down the side of pork into primals and then further into smaller cuts. You will then have the opportunity to get hands on and experience doing this yourself. Have a go at some curing - maybe some bacon or a pig cheek.
Lunch: will be served either in our restaurant or the farmhouse kitchen.
Afternoon session:
Make some hot water crust pastry and learn how to hand raise your own pie. Whilst these are in the oven you will have the opportunity to make sausages and burgers.
You will be able to take home a selection of food that you have worked on.
Why not take the opportunity to take a tour of the farm to see the animals before you leave.
