Practical Pig by Rebeca
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Back by popular demand, an intensive hands-on
cookery course that takes place over a weekend and
includes dinner Friday the 25th November.
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Cost: €375
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Dates: 26th - 27th November, 2011
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Course Times:
Day 1: Arrive 11:00 for 11:30 start
Finish 5:30pm (ish)
Day 2: Start 10:00, finish 2:30pm (ish)
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Small classes - no more than eight people.
A full pig will be butchered before the class. Learn how to use all the cuts and parts of
the pig. Make salamis, chorizo, sausages, black puddings etc... Hurry! Advance warning:
space is always limited on this course.
A popular Christmas or Father’s Day gift for him, this course is also very popular with the
boutique farming set and the slow food enthusiast.
Some of my best childhood memories are of sitting in the kitchen of my grandparents’
farm after the pig was killed: the black pudding was made and the bacon cured, some
salted and the rest hung by the open fire to cure, I can still remember that big wooden
barrel full of salted bacon which kept the house fed for the winter and some was posted
to relations abroad. This great art has died out in Ireland and we have got used to eating
inferior pork and bacon. We all know how much better wild salmon tastes than farmed,
that free range chicken and especially eggs don’t compare with their factory cousins.
Multiply that difference by a hundred fold and you will get the idea of how far superior a
lovingly raised pig is to a pale graduate of a factory farm. So with our lovingly raised pigs
(and well fed by the café and it’s staff) great recipes from France, Italy and especially Spain,
(I have been greatly influenced by Rebeca (who will return to do the course from Spain, the
Teruel region) who’s family still preserve their own pig every year), learning from Rebeca
and her mother exactly how they do it made for one of the most interesting and exciting
classes of the year.
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Enrolment
- Remember, you will receive a complete set of notes and recipes at the end of
all my courses.
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