The man who runs the Fat Pig kitchen, Rob Cartledge, and the woman who is our favourite authority on all things meat, Thea Webb, are poised to introduce you to the pig… well, the pork.

This is the second of two new workshops (you can do one or both). The Porker is for those of you who have already had a little bit of experience of preparing pork cuts. Rob and Thea will dive into the science of pork, including how to make prosciutto, fermentation processes and smoking bacon. As well as how to get the most out of each cut of free range pork so there is no waste. 

After a farm style charcuterie lunch there’ll be hands-on time as you learn to make the French classic: rillettes. You’ll get a few porky gifts to take home and loads of new skills to show off in your own kitchen.

We reckon this would make a great Father’s Day pressie (or a nice early Christmas present for anyone who wants to bring home the bacon and fry it up in the pan). But it’s not just for the blokes! Our Thea more than holds her own in any kitchen.