Our Butchery Master Classes are run in co-operation with Gog Magog Hills Farm. Master Butcher Miles Nicholas from Gog Magog Hills Farm Shop and Deli will show what to look out for when buying pork and how to identify free-range, good quality meat.
The class will reveal exactly where on the pig the different cuts come from and will answer questions such as whether tenderloin and fillet are the same things, how to achieve perfect crackling, how best to prepare belly pork and how to avoid chewy meat. The class will include boning and rolling a shoulder to make Porchetta, the wonderful Italian rolled shoulder filled with Tuscan herbs.
Each attendee will bring home their own rolled Porchetta ready to be roasted for the weekend. This includes instructions on how to tie those tricky butchers’ knots. The evening culminates in relaxed shared meal of slow-cooked shoulder prepared by owner and chef Tine Roche and her team. This will offer a relaxed opportunity to ask both butcher and chefs more questions.