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Pork to Fork, Sausage Making, and Bacon Curing Course

Pork to Fork, Sausage Making, and Bacon Curing Course

Sorry this event has been and gone


  • Sat 8 Aug ’15, 9:00am – 3:00pm


Holly Bacon, 310 Warren Street North, Hastings


All Ages

The morning will cover:

Cutting up a carcass (tips and tricks)
Pork cuts and cooking methods
Bacon and ham curing (wet and dry methods)

Lunch will be provided along with notes from the day

Any curing we haven’t finished before lunch
Hands on sausage making
Cook off with blind tasting competition of sausages

We will provide all equipment and materials required for the day.

We look forward to seeing you on the 8th!!

Date: Saturday 8th August
Time: 9am to 3pm approx.
Venue: Holly Bacon Kitchen
310 Warren Street North
Phone: 06 8785072
Email: holly@hollybacon.co.nz

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