Ross O’Meara, pig farmer and owner of Bruny Island Food, will lead this hands-on workshop where the humble snag is treated like a noble lord. From the quality of the meat that goes in, through temperature control and texture, to the flavours you add (including smoking, and light curing), we’ll put the sausage back on its pedestal. The workshop will finish with a late lunch of snags, a farmhouse feast where we’ll find the best brews in the state to accompany the bangers you’ve made, along with other delicious produce from Fat Pig Farm. Participants will leave with some snags to take home, and get a $50 voucher to put towards The Gourmet Farmer Deli Book, or other products from the farm shop.