THE WHOLE HOG 2-DAY COURSE
led by Marcus Vermey, Butcher + Owner of Vermey's Quality Meats with Rodney Dunn, Co-Founder of The Agrarian Kitchen

Next 2-day Class:  Monday 23 + Tuesday 24 September 2024

Cost: AU$990.00 per person / Duration: 9.00am to 4.00pm each day / Guests per class: 12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk, Tasmania, Australia

Inclusions:  Hands-on experience / Lunch matched with wine / Recipes / Goodies to take home

***

An Agrarian Kitchen classic, spanning two days with butcher, Marcus Vermey and The Agrarian Kitchen’s Rodney Dunn, we begin with a whole carcass and learn the ins and outs of cutting and utilising a pig, from nose to tail. This class is all about getting to know quality meat and developing a respect for where our meat comes from and the sacrifice that is made on the animal’s behalf in order for us to eat. The pig used for this class is a heritage breed raised by Phil of Long Name Farm on Tasmania’s picturesque East coast. We will also visit our one-acre walled vegetable garden to harvest produce to cook with for the two-day class.

From the initial break down of the pig with Marcus each cut will be discussed in terms of usage to help you understand firstly where it comes from on the animal - then what you can cook with it. We will utilise all the cuts over the two days to cook around sixteen individual dishes and be left with nothing but the oink.

A tip for interstate guests attending this class

All guests will receive goodies made from this class.  These will be sealed in cryovac bags and then placed into insulated foil bags with an ice gel pack.