Food

Saw a version of that but decided against it! Haven't felt so stuffed full of meat in a long time ffnar and it's not even Christmas Eve. Porchetta was brilliant. And at least half left for various purposes. Crackling was nothing short of astonishing. Ham currently in a pot with onion, bay, about a litre of coke and topped up with water. The knuckle is protruding but I'll keep turning. Going to simmer for another 6 hours, then drain, leave to cool a bit before applying some kind of crust and leaving in the fridge overnight. Then will bake in the morning. It really is a silly size which I almost regret but have various family popping in over the next week and can gift chunks at a time.

My wife and I did the beef butchery a few years ago, it was interesting but the knowledge has kinda gone in one ear and out the other. You get a massive chunk of meat for your trouble.
I’ve also done a Leiths course, Food Of The Amalfi Coast or something, it was alright but less pro than I wanted. It was a big class and I was literally the only person who’d made pasta before.
I did a cooking day in Florence that was much cheaper and better if you happen to be passing through there, they take you to the market to buy the ingredients and it was only a class of eight.