The
Practical Pig Weekend Course
This is an intensive, hands-on course
for those who want plenty of action, those who have started rearing pigs or those
thinking about it and need the final push, or anybody who would like to eat lots
of good pork for two days but, most importantly of all, for anybody who wants
great recipes. A full pig will be butchered before the class. Learn how
to use all the cuts / parts of the pig. Make salamis, chorizo, rilletes, sausages,
black puddings. Hurry! Advance warning - space is always limited on this
very popular course. A popular Christmas or Fathers Day gift for Him, this
course is also very popular with the boutique farming set and the slow food enthusiast. Some
of my best 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 winter and 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 hundredfold and you will get some
idea of how superior a lovingly raised pig is to a pale graduate of a factory
farm. So with our lovingly raised pigs (well fed by the cafe and its staff)
and great recipes from France, Italy and Spain ( I have been greatly influenced
by my second chef Rebeca from the Teruel region whose family still preserve their
own pig every year), this promises to be one of the most interesting and exciting
classes at the Good Things Cafe. | 
