The ultimate weekend of butchery, charcuterie making and slow cooking, with a pork themed degustation at Hogget Kitchen!
The Big Pig weekend - our flagship class - is a highly anticipated event, booking out year after year.
The ultimate nose-to-tail charcuterie and pork cookery experience over two days…
Day one will focus on breaking down the pig, basic butchery, terrine making and preparation for the following day of sausage and salami making.
In the evening enjoy a shared table at Hogget Kitchen and be treated to Chef Trevor Perkins renowned house-made charcuterie and terrines and a selection of dishes using many cuts of pork cooked using different methods.
On day two, you will a day of making homemade salumi and sausages. The day will be spent seasoning and filling a variety of sausages and salami and discussing the finer points of air drying and curing at home.
Saturday 14th June, 2025 | 9am (Dinner, 7pm)
Sunday 15th June, 2025 | 10am | $695ppSaturday 9th August, 2025 | 9am (Dinner, 7pm)
Sunday 10th August, 2025 | 10am | $695pp