Sold by: Edge & Son
Unit: 1 Course
Mondays between 10.00am and 2.00pm. Different times will be considered for groups of 4.
4 hour course includes:
- Sourcing and rearing great pigs
- How breeding and welfare contribute to taste
- The anatomy; the pig revisited with curing techniques
- Ingredients of a great sausage
- Sausage making from beginning to end
- You will leave with your own supply of your own home made sausages and natural skins for making your own at home