Pork Class

A hands-on butchery class at The Ginger Pig where guests learn to break down a pig and prepare a stuffed, rolled pork loin to take home.

This evening butchery class explores the versatility of pork, from roasting and curing to sausages and black pudding. Guests are shown how the butchers break down a pig into various joints and what each cut is best used for. In the hands-on session, each participant receives a large pork loin with belly attached, learns to remove the bones, creates a pocket filled with orange and prune stuffing, then rolls, scores and ties the joint. Everyone takes home a 3.5–4kg stuffed rolled loin plus 250g of stuffing, and the evening includes a dinner of slow-roasted lamb shoulder with dauphinoise potatoes and bread and butter pudding, served with Côtes du Rhône wines.