A brand new butchery course with a master butcher
Hands on experience with a Master Butcher
Norfolk-made, award-winning chorizo, salami, jerky – just when you thought the marvellous world of Marsh Pig’s artisan charcuterie couldn’t get any better, along came the Pig In A Day course.
While the main aim of the day is to show you how to use traditional butchery on a free range pig carcass, you will also learn knife sharpening techniques, butcher’s knots, french trimming and general points about pigs, the different breeds and their welfare.
We have secured the services of a Master Butcher who is just shy of 50 years in the business. What he doesn’t know about meat and game isn’t worth knowing and we are so lucky and privileged that he has agreed to share his knowledge with us and, via our newest course, you.
The course, run by the Master Butcher and two award-winning artisan charcutiers, will introduce you to the art of butchery and meat preparation. In the morning, you will be shown how to turn the carcass of a free-range pig into primal cuts and then traditional butcher’s cuts. There will be lots of opportunities for you to get fully versed in the traditional skills involved.
After lunch, you will be taught the ancient art of curing, how to brine pork to make ham, how to make pork rilles pate, and how to cure an air dried ham. You will not leave the course empty handed – you will be able to take home your own treacle bacon, ham cure, pork rillettes, cooking chorizo and a couple of fresh, free range pork chops.
We also supply comprehensive notes on all you have learnt over the course and some recipe suggestions.
The course includes a light breakfast and informal lunch, where you will get a chance to ask questions and discuss all you have learnt. The total price is £200.
Out and about with Marsh Pig
March and April see us at the monthly Creake Abbey Farmers Market, where we join forces with heaps of other stall holders all selling great Norfolk-made, produce. You will find us in the first of the two large barns, tucked in between Bread Source and Hands-On-Preserves. Stop by to have a chat, try our produce and fill your bags with tasty goods.
Creake Abbey Farmers’ Market Saturday 4 March and Saturday 1 April 9.30-1pm
You will also find us at the Burnham Deepdale Spring Market, which is taking place at Dalegate Market, Burnham Deepdale. The Spring Market runs from Friday 24 to Sunday 26 March 2017, and heralds in the start of Spring on the beautiful North Norfolk Coast.
Marsh Pig will be one of 50+ Norfolk artisans and producers in two large marquees (Dalegate Tent & Orchard Tent). There will also be beach hut Pop Up Shops and many outside stalls.
Celebrate Easter with a Charcuterie Extravaganza
When the weather starts to warm up and we the first holiday of the year is just around the corner, we can’t help but get a bit excited about the thought of some alfresco dining. While it might still be too cold for a full-on picnic, there is definitely enough warmth to warrant lunch outside – even if it means wrapping up in thick jumpers and scarves.
The Marsh Pig charcuterie board is perfect for lunchtime, alfresco dining. The choice of charcuterie is huge. We personally think the fennel salami is perfect for a light, spring lunch but for a total charcuterie taste explosion, how about the feast pack, which has a selection of Marsh Pig products – perfect for people who just can’t decide on their favourite!
Smoking and Curing Course
Our Smoking and Curing Courses remain ever popular and we are taking bookings for courses well into the summer.
On this charcuterie course you will learn how to make delicious bacon, pancetta, biltong, beef jerky, fresh sausages and salami. You will also learn how to cure a whole muscle joint, which will produce Coppa or Bresaola.
You will take home the sausages and bacon you have made, as well as your very own salami to cure at home. You will also be given a collection of recipes to get you started on your curing and smoking adventure.
As well as learning the techniques of curing and smoking, this fun-filled and informative day will teach you about the different breeds of pigs, meat selection, different cuts of meat and their uses, where to source curing ingredients and how to build a simple cold smoker for under £100 so you can smoke all your meaty and fishy delights at home. We will also show you how to hot smoke salmon with a wok!
All ingredients, a light breakfast and an informal lunch are included in the price of £175.
“As a west London Pole, pork products have always been very important to me. My wife recognises this and treated me to a one-day curing and smoking course at Marsh Pig. In Claxton there is no mobile signal; you have little option but to succumb to the passion for pig shared by Jackie and Sarah. With generosity and good humour, their knowledge is laid bare and the central theme is this; start with the best meat, treat it with love and respect and bear in mind there are no shortcuts in the pursuit of excellence in charcuterie. You will return home after a full day (including a splendid lunch) with peace in your heart as well as salami, sausages and bacon in your coolbox. Highly recommended.”