Have you ever wanted to know how to keep pigs on a small scale?
Would you like to learn about pork butchery and make your own sausages?
Then we think you'll be interested in this one day course being run by Samphire.
Samphire is owned and run by Karen and Jeff Nethercott who ditched the corporate life to rear rare breed pigs and sheep on their beautiful Norfolk smallholding because, as they say, "it’s more fun isn’t it?"
Ethical farming is at the very heart of Samphire and they've have been lucky enough to win awards from the RSPCA for their commitment to animal welfare.
It’s not just their regulars who love their rare breed meat, Gary Rhodes said the Samphire sausages were the best he'd ever tasted and Giles Coren (The Times) gave their delicious pork pies 10/10.
Believing in giving their animals a completely free range life, plenty of space to muck about in and proper food with nothing nasty added they have found that rare breeds flourish in this environment and the resulting meat is the best you’ll ever taste.
Piggy Sunday
This Piggy Sunday will start with a tour of the smallholding to see how they keep their pigs on a small scale. You'll be given loads of tips on how to do it yourself and what you’ll need.
You'll then move on to a butchery session where Samphire's butcher, Steve will show you how a carcass is broken down and what options you have with cuts for the kitchen.
After a homemade lunch featuring some of their famous pork pies and sausages you'll spend the afternoon making sausages. It’s dead easy and you’ll soon have a pile of you very own hand crafted sausages to take home.
The day will wrap up with tea and homemade cakes.
When: 9.30am – 4.30pm, Sunday 25 Sept 2011
Where: Tibenham, South Norfolk
Cost: £85 per person includes taking home around 2kg sausages that you make (worth about £20)
To Book
Call 01379 674413 or click here to book online
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