Free Range Pig in a Day
12 May 2012 | 14 October 2012
This Food Safari is truly field to fork. Join us for a visit of Blythburgh Free Range Pork, you’ll meet the pigs and find out why the high welfare free range farming produces great tasting meat loved by top chefs and home cooks. The farm visit is followed by a butchery demonstration and sausage making workshop and you’ll enjoy a delicious pork lunch.
Most pig farmers will not let the public onto their farms but the Butler family who run Blythburgh Free Range Pork, near Southwold in Suffolk are proud to show off what they do to Food Safari customers.The Blythburgh Free Range pigs have become a special Suffolk icon, but unlike most of the outdoor pigs you see across the country, Blythburgh pigs are fully free range from birth to the end. Alastair Butler will take us around the farm and show us what’s special about what they do, you’ll see the pigs roaming in large paddocks giving them space to behave naturally and grow slowly. Their slower growth results in a more flavoursome and succulent meat.
Alastair Butler says: “We are firm believers that the future of British pork lies in the public understanding more about where food comes from and then people can make informed decisions about what they eat. Remember a free range pig is a happy pig and a happy pig surely tastes better!”
Back at our base, award-winning butcher, Gerard King, of the Suffolk Food Hall, will give a butchery demonstration breaking down a pork carcass and talking about the different cuts of meat and their uses in the kitchen. Most importantly, some of the meat, will go straight off to the kitchen to be prepared for our lunch!
Once the meat is ready we’ll get hands-on developing our own sausage recipes with whatever takes your fancy; blue cheese, ginger, fennel, paprika. Then we’ll make our own sausages to be barbequed for lunch. You’ll get to try each others recipes and then enjoy a tasty pork lunch with beer or wine
Free Range Pig in a Day makes a popular private event for stag dos or corporate groups.
Where
Brick Kiln Barn, Sibton, Saxmundham, IP17 2NE
When
12 May 2012, 10:00 AM
14 October 2012, 10:40 AM
£160 per person
Visit our Terms and Conditions
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Featured Safaris
The Whole Pig – Nose to Tail
Butchery, Charcuterie, Pork.
Brand new, nose to tail weekend! Learn to butcher rare-breed pork with award winning butcher, Gerard King. Then learn the magic and curing and preserving and making salami and hams to take home.
Children’s Food Safari
Children, Pork, Wild Food.
This day will give children aged 6-12 the chance to make the connection between the food we eat and the farm it comes from. We'll spend the day at a small-holding, and meet the pigs and free-range chickens, geese and bees.
Seafood in a Day
Seafood.
Come on board our chartered boat on the river at Orford and we’ll pull up the pots to find lobster, crab and other shellfish. Back on dry land visit Pinney’s of Orford traditional smokehouse and learn how oysters have been cultivated in Butley Creek since the Romans. After a relaxing seafood and smoked fish lunch you can learn how to shuck oysters and carve smoked salmon.
Food Business Start-up Bootcamp
If you are thinking of turning your passion for food into a business, this weekend is for you. Food business expert, Monique Borst, will give you the tools and insights which form an invaluable resource in you first year of trading.
