The Practical Pig Weekend Course

• Weekend course
  

• An intensive hands-on cookery course
  

• Dates: 14th - 15th November 2009
  

• Cost: €375 including dinner
  

• Course Times:
  Day 1: Arrive 11:00 for 11:30 start, finish 5:30 pm (ish)
  Day 2: Start 10:00, finish 2:30 pm (ish)

• Small classes - no more than ten people.

• Includes dinner on day 1.

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 who need the final push, or anybody who would like to eat lots of 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, sausages, black puddings and have lots to take home.

Enrolment

• Download our Enrolment Form here
  Please print out and post.

• Remember, you will receive a complete set of notes and recipes at the end of all my courses.