Pig in a day

This one day, intensive meat course is hosted by the River Cottage butchery expert Ray Smith, who you’ll recognise from the Channel 4 television series.

Ray worked closely with Hugh on the River Cottage Meat Book and is now a regular teacher at River Cottage HQ. An expert with many years experience, Ray will demonstrate how to get to grips with the carcass of a whole pig, transforming it into the full range of River Cottage pork products.

You’ll learn the process and principles of butchering and processing a pig, and be given a thorough practical demonstration of how to make your own air-dried hams, brine-cured hams, brawn, bacon, sausages, chorizos and salamis.

This is a one day course, suitable for small-holders, home pig-rearers, and general pork enthusiasts. Halfway through the day, guests will sit down to lunch prepared by the RCHQ team. This will include pork and seasonal produce from the River Cottage garden.

To find out more go to the River Cottage website www.rivercottage.net .