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 first of two new workshops (you can do one or both). The Weaner will introduce you to all the different cuts of pork, give you a demonstration on how to cut up a pig (starting with the carcass) which you can also translate into lamb and beef butchery. This is an essential class for anybody who wants to know how to choose meat properly, and why different cuts cook and cure differently, how to cook them and the fundamentals behind how to preserve them.
After a farm style charcuterie lunch there’ll be hands-on time as you learn to make sausages. You’ll get a porky gift 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.