As part of the Meet the Maker festival, Martins Ridge Farm are holding a two day charcuterie workshop.

You will learn to process a whole pig, learn basic butchery, identify different cuts of pork, and make a variety of smallgoods. Breakfast and lunch is included on both days.

Outcomes from the course:

After two days on their farm on the Whole Pig Charcuterie weekend, you should be proficient in and have an understanding of;

The basics of pig butchery, knowledge of how each cut of the pig can be used, the curing process, food preservation, food safety, how sausages are made, fermented meats, the storage of cured and
fermented meats, where to buy the ingredients for making Charcuterie and where to find more information on making Charcuterie.

What you learn to make: Prosciutto, Bacon, Salami, Pancetta, Cotechino, Sausages, Lard and a variety of cured pork meats

Take home the full set of recipes.