Nose to Tail with The Makers Club
For those that really love their meat.
Overview
So, you eat meat— but how much do you really know about the work needed to get it onto your plate? Don't just think as far as the kitchen or the supermarket. And don't just think about the one piece you eat at a time.
At Nose to Tail, you'll discover just how pork gets into an edible state by butchering, curing, drying, smoking and devouring it yourself. Across two Saturday sessions, you'll learn about specific cuts, make your own sausages, ensure no part of the animal is wasted, and then enjoy the tasty results of your efforts.
Favouring a deliberately slow food approach that showcases traditional food techniques, and featuring a final shared meal with local beer and wine, no wonder it is one of The Makers Club's most popular workshops. At $200, it doesn't come cheap; however you can't put a price of how much you'll impress everyone you know next time you make a pork dish for dinner, now can you?
Information
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