The Whole Hog: Pork Butchery & Charcuterie Experience
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- 4 hr
- Cooking Skills
- Farming
- Interactive
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The full experience
The Whole Hog: Pork Butchery & Charcuterie Experience brings our butchers and an award-winning charcutier together to explore the journey from whole pig to finished cured meat.
We’ll start at the butcher’s block, where our butchers will demonstrate how a whole pig is broken down. You’ll explore the major cuts alongside some of the lesser-known parts of the animal, learning how they’re prepared and where they can go next.
With charcuterie as the focus, we’ll look at how fat content, muscle structure, size and texture influence the cure, and why particular cuts have traditionally been used for different styles of cured meat.
From there, our guest charcutier, Andy from North by Sud-Ouest, will introduce the fundamentals of traditional charcuterie. We’ll explore curing, seasoning, preservation and maturation, including the importance of salt, temperature and time, and how careful technique can completely transform a piece of pork.
We’ll also bring the process back into the home kitchen, looking at which styles of charcuterie you can realistically make yourself, what equipment you need and the key principles for producing good results safely and consistently.
Throughout the experience, you’ll taste a selection of North by Sud-Ouest charcuterie, connecting the cuts you’ve seen on the butcher’s block with the finished products on the plate.
By the end of the class, you’ll have followed the journey from whole animal to finished charcuterie, with the knowledge and confidence to begin exploring the craft at home.
Class highlights
What type of experience is this?
Explore the skills, flavours and techniques at the heart of this experience.
Hands-On Cookery Class
Hands-On Cookery Class
Butchery Skills Course
Butchery Skills Course
Steak & Meat Cookery
Steak & Meat Cookery
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