rustic quail claire

 Pork to Fork

Butchery, Bacon Curing  and Sausage Making Course

Come and join us for a day of cooking, learning and eating.

Basic butchery, cut identification, cooking methods for different cuts.

Sausage making and more………

Lunch will be provided

Course cost $195.00 per person

(Next course will be Saturday 12th September 2015)

Click here for more details

Featured Products

half_ham

Holly Sugar Cured Ham On The Bone

Price: From: $85.00
Big_Bacon

Holly Dry Cured Middle Bacon

Price: From: $7.00
pork pies many

Holly English Style Pork Pies

Price: $6.50