Learn all about pork butchery from meat expert Steven Lamb
Make delicious pork products including sausages and dry cure bacon
Sit down to a delicious two-course lunch
For a meat lover looking to take their culinary skills to the next level, nothing beats this pork butchery class at Hugh Fearnley-Whittingstall's River Cottage HQ. The culinary haven of one of this country's best loved food experts, River Cottage provides a country cooking experience like no other. Take a tractor to the farmhouse and after tea, coffee, treats and a chat with the tutor, meat expert Steven Lamb, it's time to get stuck in. Take part in three sessions - cover all aspects of pork butchery and as well as learning great home cookery skills, make pork products such as sausages, chorizo, dry cure bacon and liver pate. A hearty two-course lunch is included for a chance to sample River Cottage's delicious porky delights.
At least twice a month throughout the year (could be any day of the week).
Minimum age is 12 (children under 16 must be accompanied by an adult aged 18 or over). There are disabled facilities but this working farm has some difficult to negotiate areas (please check when booking).
The cookery course starts at 10am and finishes at 5pm. Arrive by 9.20am in time to take a tractor down to the farm.
Numbers on the Day
Share the course with up to 11 other keen foodies, plus a professional River Cottage chef.
River Cottage is a licensed venue and offers a wide selection of organic wines for sale on the day.
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