River Cottage Pig to Plate: Butchery & Charcuterie
River Cottage Pig to Plate: Butchery & Charcuterie
£245.00 Inclusive
River Cottage Pig to Plate: Butchery & Charcuterie
A day at River Cottage exploring pig butchery, curing and charcuterie.
Working alongside Steve Williams, butcher & charcuterie expert, as a group you’ll break down half a pig, learning the principles of butchery and whole-animal use. As cuts are prepared, selected pieces are taken to the kitchen and returned as freshly cooked snacks throughout the day.
There’s time to step outside and see the pigs, followed by a relaxed seasonal River Cottage lunch made from the finest seasonal ingredients.
The afternoon focuses on sausage making, bacon curing and the making of classic charcuterie including salami and coppa ham as Steve introduces the key techniques behind preserving and transforming pork.
The day finishes with a charcuterie tasting and discussion, and advice on how to continue your butchery and curing at home.
A complete nose-to-tail experience, bringing together skill, flavour and tradition in true River Cottage style.
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
SESSION ONE
SESSION TWO
LUNCH
SESSION THREE
SESSION FOUR
SESSION FIVE
DEPARTURE
Highlights
- Learn the art of butchery as you break down a pig into perfect cuts
- Make your own sausages & bacon 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 seasonal lunch showcasing your day’s work
- Discover the secrets of curing and have a taste along the way
when new dates are released for this event.
Proudly Accredited & Award-Winning
Proud to hold the ICSA Centre of Excellence award, we uphold the highest standards in culinary education.
River Cottage Pig to Plate: Butchery & Charcuterie
A day at River Cottage exploring pig butchery, curing and charcuterie.
Working alongside Steve Williams, butcher & charcuterie expert, as a group you’ll break down half a pig, learning the principles of butchery and whole-animal use. As cuts are prepared, selected pieces are taken to the kitchen and returned as freshly cooked snacks throughout the day.
There’s time to step outside and see the pigs, followed by a relaxed seasonal River Cottage lunch made from the finest seasonal ingredients.
The afternoon focuses on sausage making, bacon curing and the making of classic charcuterie including salami and coppa ham as Steve introduces the key techniques behind preserving and transforming pork.
The day finishes with a charcuterie tasting and discussion, and advice on how to continue your butchery and curing at home.
A complete nose-to-tail experience, bringing together skill, flavour and tradition in true River Cottage style.
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
SESSION ONE
SESSION TWO
LUNCH
SESSION THREE
SESSION FOUR
SESSION FIVE
DEPARTURE
Highlights
- Learn the art of butchery as you break down a pig into perfect cuts
- Make your own sausages & bacon 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 seasonal lunch showcasing your day’s work
- Discover the secrets of curing and have a taste along the way
when new dates are released for this event.
Connor is a born teacher he is happy to share his knowledge and is passionate about his work. This course was so interesting and I learnt a lot about the butchery of a pig and the cuts of meat and there uses this coupled with Conor’s experience in a French butchers gave us both Uk and French butchers techniques! The dishes we tasted were great particularly the Roasted Head and offal dishes. An opportunity to walk around the farm to talk about the pigs and also to see the gardens was an added bonus. All in all a great day Thank you.