The evening course runs 6.45-10pm and starts with a discussion about each animal being studied, including age, breed, origin and how it’s looked after. You’ll also discuss the best ways of cooking each cut, and how to make the most of each part of the animal.
Then, aprons on and cleavers in hand, you’ll get stuck in to breaking down a side of pork and stuffing a pork shoulder – plus take part in a masterclass in creating the perfect crackling.
The evening finishes with a pork supper, all washed down with local beer or wine. The night costs £110 and includes a pork shoulder to take home, worth £50.