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@CHUG_IT
Regarding yesterday's course. I had the best time ever and would highly recommend it to anyone who is interested in small holding in the future, or has a desire to cure and hang meats (what I really went for, and what I will now be doing instead of buying cured bacon and ham from the shops).
The course is so good in fact that both Gordon Ramsay and Jamie Oliver send their apprentice chefs over to River Cottage to learn about how to maximise the potential of the pig that they use. I think that from an entire carcass back from the slaughterhouse, only the oxidised meat where the pig was stuck and some residual artery was removed. The rest was used.
An amazing day, hosted by the one and only Steve Lamb with Gill and the kitchen staff on hand to help throughout the day. 9:30am to 5:30pm, Breakfast, Lunch, apple cider brandy, coffee on tap and meaty snacks included throughout, with a bag of sausages that we made to take home as a party bag.
Perfect.
Some pictures..
River Cottage HQ
Our pig for the day
Getting down to work
Detailing the various cuts and what to do with them
The business end
Gill separating the two halves
Sausage making
Hams in various stages of hanging (12 month hang after curing)
Meat Hero
Eating what I made yesterday at breakfast this morning
