Over two days we process a whole pig and 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 weekend:

After 2 days on our 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
* where to find more information on making Charcuterie

What we learn to make:
* Prosciutto
* Bacon
* Salami
* Pancetta
* Cotechino
* Sausages
* Lard
* And a variety of cured pork meats

Take home:
* Full set of recipes