This is the page where we list things that are a little out of the ordinary. Farm tours, summer cruises on the Huon River, workshops and other events. Keep an eye on this page, or subscribe to our newsletter for news of other special events. And if you’d like to talk to us about a private event, please drop Zara a line on zara@fatpig.farm
Upcoming events
May
Cider Feast - It's all New! Saturday, 8 May 2021
Saturday May 8
We're spicing up the Fat Pig Farmhouse lunch with Willie Smith’s Head Cider Maker and Distiller, Thomas New. He’ll be cracking open some his latest ciders and we’ll work them into as well as serve them alongside the menu. It'll be a long leisurely afternoon of good food, exceptional beverages (including wine) and charming company.
PRICE: $190
More info &bookings
The Goat Workshop - Saturday 15 May 2021
Saturday May 15
A workshop for people wanting to keep goats holistically, productively and consciously.
We're teaming up with Goodlife Permaculture and our goat guru Jilly Middleton.
More info &We're teaming up with Goodlife Permaculture and our goat guru Jilly Middleton.
bookings
The Whole Pig with Matthew Evans and James Mele: A two-day hands on pork workshop. Sat 29-Sun 30 May 2021
Saturday May 29 - Sunday May 30
SOLD OUT - Sorry, but you can join the waiting list for the next workshop.
The transformation of pork is miraculous. Sweet fresh leg meat can become fragrant prosciutto given salt and time. Minced shoulder cures into mouthwatering salami. Middles can become luscious smoky bacon, delicately spiced pancetta, or complex tasting lonzo. Join us on a two day workshop exploring the art and alchemy of pork butchery.
The transformation of pork is miraculous. Sweet fresh leg meat can become fragrant prosciutto given salt and time. Minced shoulder cures into mouthwatering salami. Middles can become luscious smoky bacon, delicately spiced pancetta, or complex tasting lonzo. Join us on a two day workshop exploring the art and alchemy of pork butchery.
PRICE: $750
More info &bookings
The Whole Pig with Matthew Evans and James Mele: A two-day hands on pork workshop. Mon 31 May-Tues 1 June 2021
Monday May 31 - Thursday June 3
SOLD OUT: Sorry, but you can join the waiting list for the next workshop.
The transformation of pork is miraculous. Sweet fresh leg meat can become fragrant prosciutto given salt and time. Minced shoulder cures into mouthwatering salami. Middles can become luscious smoky bacon, delicately spiced pancetta, or complex tasting lonzo. Join us on a two day workshop exploring the art and alchemy of pork butchery.
The transformation of pork is miraculous. Sweet fresh leg meat can become fragrant prosciutto given salt and time. Minced shoulder cures into mouthwatering salami. Middles can become luscious smoky bacon, delicately spiced pancetta, or complex tasting lonzo. Join us on a two day workshop exploring the art and alchemy of pork butchery.
PRICE: $750
More info &bookings