Pork

Course to include:

• The themed evening will be decided when participant arrives. From Roasting Joints to Steaks Loins to Bellies and cutlets to Medallions
• Introduction to the importance of provenance and animal welfare
• Overview on the meat and it's provenance
• Demonstration of pork butchery (using the themed cut of the evening)
• Hands on experience
• Supper with glass of wine
• Prepared joint to take home

Timings

Start: Arrive by 6.30 ready for a 6.45 start
Finish:9.45pm