Nose-Dive into Butchery and Curing

Peppers Parehua

New York Street West, Martinborough

Please note the vnnue has changed from the printed programme

Learn to butcher, cure and prepare a pig from snout to trotters. Master Charcutier Rachel Priestley of the Prodigal Daughter will demonstrate how to brine and cure meat, and a local master butcher will provide guidance on breaking down a side of pig. Start the day with a glass of prosecco and end with a three-course banquet starring Prodigal Daughter prosciutto, and plenty of pork.

Price:

$145

When:

Sat 11, 12pm–4pm

Dietary requirements:

Does cater to: NF

Can cater to: DF, GF

Event Contact and Enquiries:

rachel@lapancetta.co.nz