How to cure a Pig in a Day and use every morsel with Philip Dennhardt

 This course will be of great interest to anyone who likes pork in all it delicious forms! 

Philip will start by showing you how to butcher a side of pork like a professional. He 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. This will include roast pork with crackling, and homemade sausages from the morning session. At the end of the day, guests will be able to taste a variety of mouth-watering pork products and all the dishes made during the day.

A light lunch is included.

Accommodation:

Unfortunately Accommodation is not available at the cookery School during this course, but there is plenty of local accommodation.

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