Meet the farmer, the butcher and finally, the chef, who will share his knowledge of cooking pork and making smallgoods before creating a delicious lunch – pork of course.
Arrive at the Blanco Kitchen to hear all about the world of pig farming by a local pig farmer, then watch as our very own master butcher, Gary McBean, demonstrates how to butcher a pig like a professional. Chef Walter Trupp will join Gary to transform the cuts into a full range of delicious hams, succulent sausages and perfect charcuterie.
You’ll receive full instructions on the making of air-dried ham, brine-cured hams, brawn, bacon, sausages, chorizo and salami, as well as recipes for country pâtes and terrines.
Finish off with a delicious lunch matched with local wines including braised pig head, stuffed pig trotters, barbecue pork ribs and crispy pork belly. There’ll also be time to taste a variety of mouth-watering pork products