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Two men stand at a butcher's counter, examining a large piece of meat.
Three men in a restaurant engaged in conversation while observing a pig butchery demonstration.
Two raw pork cuts displayed on a wooden cutting board.
Two men stand at a butcher's counter, examining a large piece of meat.
Three men in a restaurant engaged in conversation while observing a pig butchery demonstration.
Two raw pork cuts displayed on a wooden cutting board.
Only 3 dates left

Pig in a Day

£245.00

Book this course
11 May
£245
29 Jun
£245
11 Jul
£245
1 day
Adult
Close
10:00 - 17:00

Join us for "Pig in a Day" with Expert Butcher Connor Reed at River Cottage

Under the guidance of Connor Reed, a seasoned butcher with years of experience and the expert who taught all the River Cottage chefs the art of butchery, you’ll dive deep into pig husbandry, animal welfare, and the art of butchery in this one-day immersive course.

Throughout the day, you’ll work with a whole pig, learning how to butcher primary cuts, make sausages, bacon, and chorizo, and even prepare unique dishes like brawn and roasted pig’s head joint. Enjoy tastings, a two-course lunch, and take home your very own handmade creations.

Is this course suitable for me?  This course isn’t suitable for those who are pescatarian, vegetarian or vegan. We recommend this course for participants aged 12 and up. Under-16s must be accompanied by a paying adult. These guidelines are in place to ensure the safety, comfort, and enjoyment of all our guests. Please feel free to get in touch if you have any questions or need more information.

MAKE YOURSELF AT HOME

You’ll meet your host and kick off the day with tea, coffee, and a freshly baked treat from the kitchen.

SESSION ONE

We'll delve into the fascinating world of pig husbandry, exploring the provenance of your meat, and learn the art of butchering a whole pig into its primary cuts—an essential skill for any meat lover.

SESSION TWO

Next, you’ll master the art of preparing and tying roasting joints, plus uncover the secrets to achieving that perfect, crispy crackling every time.

SESSION THREE

You’ll dive into making sausages, liver pâté, and a range of mouth-watering offal dishes, including brawn, roasted pig’s head joint, Chinese BBQ ribs, and devilled kidneys. Enjoy tastings of these delicious creations throughout the day.

LUNCH

Food is at the heart of everything we do at River Cottage, and a delicious two-course lunch featuring local, seasonal produce with tasty porky additions will be one of the highlights of your day.

SESSION FOUR

Next, you’ll get hands-on with crafting fabulously flavourful chorizo, dry-cured bacon, and River Cottage’s own mouth-watering bangers.

DEPARTURE

You’ll have time to chat with your fellow participants and the River Cottage team as the course wraps up at 4:30. Then, at 5pm, you’ll head back up the hill, proudly carrying your liver pâté, chorizo, and River Cottage bangers.

Highlights

  • Explore pig husbandry and welfare to understand the roots of your food
  • Learn the art of butchery as you break down a pig into perfect cuts
  • Make your own sausages and discover how delicious they can be
  • Uncover hidden cuts of pork and learn how to prepare them like a pro
  • Indulge in a hearty pork lunch showcasing your day’s work
Artisanal SkillsMeat CoursesRiver Cottage Courses
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