Your day here at the school will start with tea or coffee before we get into the butchery of a whole pig with one of our specialist butchers,  Francesco or Nicholas.

We’ll be running through boned and rolled legs and shoulders, butterflied cuts, racks, ribs, belly and best of all sausages. With plenty of time and opportunity throughout the day to discuss techniques and skills shown by our butchers and pick up some top tips.

We don’t stop there, you’ll then move onto the imparting of great flavours as Mike leads you in some hands on cooking time, learning about wet marinades, dry rubs, salsas and sides.

We’ll be utilizing our hot and cold smoker to run through some cold smoking techniques, hot smoking the sausages. As well as firing up the amazing outdoor Engel fireplace to cook some other pork cuts over open flames for lunch. If we have time we’ll head to the beautiful kitchen gardens to stretch our legs before returning to a plating demonstration, ensuring every dish is as beautiful as it tastes. Making you more confident the next time you host a dinner party!

The day will conclude with a late lunch with various cuts of meat, sauces, sides and greens from our extensive gardens. Whilst enjoying a complimentary housemade soda, locally made wines or craft beer (x1 per person) and views over the wonderful Muriwai Valley area.

We encourage you all to ask questions throughout the day leaving with a sense of learning and enjoyment from the day’s experience.

This class is perfect for the home cook wanting to learn more about butchery, small goods, smoking and cooking over flames.