Pork from Nose to Tail
Welcome to the first of The Bell’s whole animal butchery masterclasses.
Here at The Bell we are committed to whole animal butchery; nothing goes to waste. This evening we will take your through the process of turning a pedigree free range pig into an array of different cuts for the table. There will be lots of tasty treats to try along the way, and we will finish with a Q&A session while you enjoy a delicious bowl of Fabada, the classic Asturian pork casserole made with beans & homemade chorizo, accompanied by your choice of red, white or rose matched wine.
£25pp, please email firstname.lastname@example.org to book