With hands-on tuition by a qualified butcher, this full day class will teach you how to best break-down and use a whole pig, from nose to curly tail, without waste. Recipes include making sausages.
Date and Time
Sunday June 21, 2015
9.00am to 3.00pm
Cost
$250pp
Includes apron, recipes, morning tea and lunch
Enquiries and Reservations
Phone: (+61 8) 9776 1580
Email: discover@foragers.com.au
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