River Cottage: Pig In A Day

RCHQ

WARNING: If you are vegetarian or vegan or just generally against the eating of meat, the following post and pictures may not be to your liking…may be a good time to leave. 

A very generous Hound #3 procured a full day course at the River Cottage Cookery School aptly titled a Pig in a Day for Hound #2’s birthday. This is a porker of a day for anyone who wants to demystify the art of butchery and gain hands on experience, or build up their confidence to tackle the world of charcuterie.

The day began at 9:30AM with a tractor ride down a steep & winding lane, past River Cottage HQ and the Cookery School’s old barn home (destroyed by fire but being rebuilt) to the ‘temporary’ tent headquarters. Though it is a tent, it is a damn fancy tent with a full on commercial kitchen, dining room & bar & cookery school instructional classroom.

RCTent

We were greeted with piping hot coffee & tea, juices & amazing duck rillettes on house-made English muffins – awesome savoury start to the day. Laid out on a sizeable solid wood butcher’s block was the English Large White Pig. Our instructor, Steven Lamb (Head of Events), told us that River Cottage had been struggling to find a source of organic, free range pork ever since their original primary supplier outside of Dorchester, Dorset had stopped rearing them as it was not economically feasible.

RCPorkToStart

This course is mos def hands on. Steven Lamb solicited (and sometimes made) folks to jump right in during the butchering sessions & grab a knife or saw and work through the various pig sections to extract the tenderloin, the loin (our lunch), the chump, etc…until all bits & bobs (including the head) were accounted for.

RCGurlsSaw

RCPorkPieces

RCPorkTieUp

Besides the butchery session, we were also treated to a variety of methods on what to do with the various cuts of meat. We have always been fascinated with the world of charcuterie (preserved meats) but a wee bit timid in attempting it solo, with no instruction. A bit like mushroom foraging – we would not want to make a simple mistake using a book & end up in the A&E.

So it was immense fun to jump right into the making of everything from bacon to prosciutto to sausages & chorizo. It is a small wonder that fresh meat, packed in a seasoned salt cure for a few weeks & then hung to air dry for months & months could end up as such a scrumptious taste treat. The only other natural thing we can think of that gets better with age is wine – not a bad complement to some damn good, home made charcuterie.

RCSausages

Included in this awesome day is a delicious lunch – we had the roasted pork loin with great au jus & savoury potato cake & fresh garden kale. And dessert (see below) was a stunner too – all washed down with a couple of decent biodynamic / organic tempranillos.

If you are tempted to attend this course – HURRY! They are tres popular and get booked out in a nanosecond…check the course calendar & get yourself to a Pig in a Day! You will come away with your brain hurting with so much new information.

RCDessert

RCCookerySign

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