Ross O’Meara, pig farmer, owner of Bruny Island Food and smallgoods master, will join Matthew in this intensive hands-on two-day workshop celebrating the pig. Our Pig Days Out will teach you how to get to grips with the whole pig and learn how to transform the entire carcass into a wide range of nose to tail recipes.
Over the weekend we’ll go from the basic principles of butchering a pig, through simple smallgoods and fresh cuts, to complex cold fermented salamis. From bacon and prosciutto, to speck and saucisson sec. We’ll get the brawn press out and the wood smoker, to show you what to do with those more unusual, but equally tasty, bits of the pig.
We’ll cover curing, maturing, and storing your products. In between we’ll visit the pigs where we talk about what makes some pigs better than others, and what to look for when selecting this most noble of creatures.
On both days, you’ll get to enjoy our delicious farmhouse fare, finishing up on the Sunday with a bang up feast centered around some of the pork products you’ve helped create, along with local wines, beer and cider. In addition to eating what we make, you will also get a pack of your freshly made pork products to take home with you