We’re pleased as pork to announce that for the third consecutive year, renowned cook school, Preserved NZ, are returning to The Rippon Hall for their annual weekend of courses entitled ‘A Pig in a Day’
PIAD 2014

Running on both Saturday the 25th and Sunday 26th July from 10am-3pm at The Rippon Hall, the ‘A Pig in a Day’ course allows local food lovers the chance to get involved with a thorough practical demonstration using a free range pig and learn how to make sausages, proscuitto style air-dried hams, brine-cured hams, wet & dry cured bacon, chorizos, salamis & more. The lovely Anna teaches what cuts are best for what, how to make different cures, mincing, casing, hanging aging & smoking.
Rustic Chorizo Sausage?? bigstock-Close-up-of-carpaccio-salami-a-18921737
A delicious home-cooked lunch is enjoyed with Rippon wine, and followed by a chance to create your own signature sausage in the Rippon kitchen.

The course costs $220pp and spaces get booked up fast. For more information or to book call Rippon on 443 8084 or email laura@Rippon.co.nz

Bring on the bacon!