The pleasure of the pig

One day courses in the art of making sausages, curing bacon and pork butchery

with Dorset farmer Dan Green of 12 Green Acres

 in Daily Telegraph food writer Rose Prince’s London kitchen 

A one-day course, with lunch and early evening tasting and drinks

Saturday, May 24^th and Saturday, June 21^st

The course

 Taking place in Rose Prince’s Battersea kitchen, the course begins at 10.30am with coffee and an introduction. Dorset farmer and butcher Dan Green will then show guests how to cut up a whole side of one of his home reared rare-breed pigs, detailing the use of each cut, the benefits of hanging and the ‘all but the squeak’ approach. He will also explain the importance of good husbandry, slow growth and natural diet to the flavour and texture of pork.

At 1 pm, an informal two course lunch is cooked and served by Rose, followed by a practical session where guests can each learn to make their own sausages and cure bacon. During the day many aspects of pork cookery will be covered, including terrine demos and how to make perfect crackling.

The day ends with a chance to taste more scrumptious piggy things, including Dan’s own range of pork sausages, terrines, hams and unusual specialities like bath chaps. Wine will also be served at the tasting, specially chosen as ideal to drink with pork dishes and cured meats.

The cost, and how to book

£195 per person, including tuition, lunch, food and wine tasting and your own hand-made sausages and bacon to take home. Each guest will also receive a signed copy of the New English Kitchen, by Rose Prince.

Courses are limited to 8 people, so please book early. A non-returnable deposit of £50 is payable on each booking. To book