This class covers an introduction to pig raring in Australia and the different breeds, including the Berkshire breed used exclusively at Victor Churchill. 


The class includes a demonstration of the breaking down of a pig into the different cuts. The practical component involves preparing your own rack of pork and then a boneless pork belly. The class also teaches you how to correctly score pork skin and cook the perfect crackling. 


When: Set Weekdays 7pm – 10.30pm Bi Monthly 

Duration: Approx. 3.5hrs

Cost: $325


For all class timetables please refer to the schedule and book in advance.

•  Class numbers vary from 3 to 8. 

•  Private or advanced master classes are available upon request. 

•  All classes include Cape Mentelle wine and start with a light supper. A more substantial meal is served either during or at the end of the class.

•  All classes excluding L’atelier de Charcuterie are held on week-day evenings between 7pm-10.30pm. L’atelier de Charcuterie is held on Sundays from 9.30am – 3.30pm.

•  Items prepared by students in all butchery classes, sausage making and L’atelier de Charcuterie are yours to take home at the end of the class.