Pig Butchery Course Review – Crumbs Magazine

For those of you thinking about booking onto one of our Pig Butchery Courses, please have a quick read of this Crumbs article. Written by Laura Rowe it gives a great flavour of what we cover on the course and also highlights our Field to Fork ethos that runs through so many of our courses. We are extremely lucky to have Robin Rea of The Rusty Pig host our courses. Robin is an absolute expert in all things pig, from butchery to cookery and making the most fabulous charcuterie.


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