This is a great class for meat lovers and those who appreciate the versatility and flavour of pork as an ingredient. Following on from the success of our last workshop, we are teaming up again with The Black and White Pig Company to supply us with their own locally reared pork. Angela has introduced some new recipes and designed a fun, but busy day preparing various cuts using a range of knife skills, preparation techniques and cooking methods.

You will also cover trimming, stuffing, trussing, smoking, slow cooking, brining and marinating.

A lovely lunch is included, and all the recipes and notes are sent following the class.

Here is your menu:

· Tasting plate – locally reared pork- pancetta, black pudding, bacon, sausage with toast. Angela will prepare this with you in class

· Classic Layered Pork Terrine and Pickled Vegetable Jar

· Slow Cooked smoked Pork Shoulder in Soy with spices

· Stuffed Pork Tenderloin, wrapped in Parma Ham

· Pork Casserole with Chorizo and White Beans, Spring Greens, Crusty Garlic Bread – made together

Please bring the following to take your food home in

· 1 x plate/ container/tray for a 10” terrine

· We will wrap your Pork tenderloin for your

· 1 L container for the slow cooked pork

· 1 300ml container for the pickled vegetables