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All Ages

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Want to learn how to make sausages, prosciutto, dry cured bacon, chorizos and more?

A Pig in A Day returns to The Rippon Hall this winter: two 1-day courses, 25th & 26th July.

Your chance to get involved with a thorough practical demonstration using a free range pig on how to make sausages, proscuitto style air-dried hams, brine-cured hams, wet & dry cured bacon, chorizos, salamis & more. Learn what cuts are best for what, how to make different cures, mincing, casing, hanging aging & smoking. Create your own signature sausage, make friends and enjoy good food.

10am-3pm, $220pp incl everything needed on the day and a home-cooked lunch with Rippon wine.

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