Tim’s most loved animal is the pig. The business began when Tim bought three Tamworth pigs, Milly, Molly and Mandy. A few months later, he was a pig farmer and the rest as they say, is history. The pork class is subsequently very close to Tim’s heart and we love sharing his passion for pork with all of our guests. Pork is the most versatile of all meats – roast pork, cured pork, sausages, black pudding – the list of what we can do with a pig is endless. We will show you how we break a pig down into various joints, what each can be used for, and how best to utilise them.

In the hands-on part of the evening, everyone will receive a large piece of pork loin, with the belly still attached. After you are shown how to remove the bones, we will show you how to create a pocket in the loin, which you will fill with a light orange and prune stuffing. Then you will roll, score and tie the joint, ready for a magnificent dinner-party centrepiece to serve 6 to 8 people generously.

MEAT TO BE TAKEN HOME:

3.5kg-4kg Stuffed Rolled Pork Loin

250g Orange and Prune Stuffing

DINNER:

MAIN: Roasted Pork Loin, Roast Potatoes, Green Salad

DESSERT: Bread & Butter Pudding

WINE: White-Hauts Pemions Muscadet or Red- Espigouette Cdr Bel Air