hosted by Culinary Anthropologist
Join Catalan culinary expert Rachel McCormack and Anna for a glorious day of pig cookery and general piggery.
We will celebrate the pig by using its various parts for a delicious breakfast, hearty lunch and sausages to take away, as is done at the annual pig slaughter in villages around the world.
The class includes learning how to make, stuff and hang your own sausages and salami, as well as how to cook some of the lesser-known parts of the pig – pork cheeks, pork liver and pork trotters.
We will make:
Frit Mallorquin – a breakfast fry-up of liver, peppers, fennel & potatoes
Trotters a la Catalana – a warming rice dish with classic sofrito
Polenta nera – pork cheeks in a red wine and blood sauce, served on polenta
Classic chorizo – to cook fresh or to hang up to cure
Sweet pig’s blood pancakes – for dessert, with ice cream
Rachel is originally from Scotland but spent most of her twenties living in Barcelona, where she caught the Catalan obsession with food. She now lives back in Scotland where she writes about food and whisky. She is also a regular panelist on BBC Radio 4’s The Kitchen Cabinet, for which Anna works as food consultant behind the scenes (having had the idea for the show).
Rachel has run many popular Pig Days at other venues for crowds of 20-30 people. This event will be in Anna’s home teaching kitchen and is limited to just 8 guests. It will be a very hands on class, with plenty of pig for everyone to get their hands into. Not for the squeamish.
"What a fantastic and unique day. I really enjoyed the food, conversation and having the opportunity to dive into masses of pig meat and fat. It was a great experience.”
"Yesterday was lovely … welcoming hosts, a lovely atmosphere, and we made sausages! Which was very cool. The kitchen worked well, and looked nice too. The wine was lovely and the sherry. The rice dish was delicious. … I would recommend the day to anyone, it was great fun, and I feel a big sense of achievement!”