What a weekend!
I ran a meat preserving course over the weekend with Simon and Nicky Gibbard who have a nice herd of large black pigs on Exmoor.
Using large black meat we cured bacon by the quick and the traditional methods, built a smoker outside and smoked some. We also made sausages by the dozen in a variety of flavours by machine and by hand. While the smoker was going cheese and eggs were smoked too.
On the second day we all cooked and tased some and delicious it was too! The participants had a great time as can be seen from the photo!
Courses on meat preserving and sausage making also a cooking course from 'pig to plate' will follow over the winter. Keep an eye on my website The Woolly Shepherd for more details