Once a year we get a number of pannage pigs direct from the New Forest, where they have been fattening through the Autumn on a diet of acorns and other natural foods off the forest floor.  This is an opportunity to develop butchery skills such as boning, rolling and tying joints, and making sausages.  Our butcher, Lee will guide you in breaking down a carcass into the different cuts, boning out the shoulder and preparing each cut ready for presenting and cooking.

The pigs are rare-breed Berkshire pigs, raised by Richard on a farm that lies beside the New Forest, with a bridge that they cross to access the oak and beech with acorns and mast which makes up the majority of their wild diet. Lee will talk to you about fat content, marbling, and will then show you how to make sausages, getting the balance right to ensure a succulent banger.

You will have the option of taking a pannage pork box home with you at the end (Usually £55), with the full selection of cuts at a saving of £25.

You will be provided with an apron and an information sheet, but please come suitably dressed.