This event is aimed at those who are interested in pushing their interest in cooking a little further into the world of butchering and preservation of a whole pig. The session will start with an introductory talk about general practise, then on to a demonstration of how to quickly and efficiently cut a whole pig down into manageable sections. After this they will be able to get some hands on experience by doing a little butchery and making some salami. We'll then finish the day with a little charcuterie tasting. All guests should come with some bags or cool boxes to take home their produce at the end of the day. Salamis will be sent via Royal Mail after they have cured in the on-site drying chamber.
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Black Hand Food
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lclayton attended in December 2014,
reviewed on 24 January 2015
what a great day., Hugo is such a nice guy and full of useful information. he let the three of us loose on a half Gloucester Spot, which we started to joint up, even complimenting us on our novice knife skills. Word of advice - don't arrive hungry, you'll need a lot of energy and bring a strong bag. I left with about 8 kilos of pork and enough bacon to feed a football team.
The salami arrived this week, wow! loads of it and very tasty.
Would recommend this anyone looking for a great experience, it's not often you get to tackle meat on this scale - well done Hugo.
lucy_brown1 attended in January 2015,
reviewed on 12 January 2015
bLACKHANd charcuterie course
This Christmas brought me an amazing gift, a charcuterie and butchery course with Hugo from BlackHand down in Hackney Wick.
Hugo a former chef is championing British charcuterie and is spreading the word through his courses. Recommended to me by the wonderful guys at Cannon & Cannon I spent the day with Hugo butchering a Gloucester Old Spot pig into different cuts, I now have more bacon than I know what to do with which is curing ready for a banging bacon sandwich next Sunday.
The fridge is packed with so many cuts of pork, a ham hock which we made into Dan Doherty's Baked beans on Toast - delicious slow cooked meat mixed with tomatoey beans and sprinkled with cheese right at the end for a delicious twist on the traditional comfort food.
Sawing, sliced and cleavered we successfully butchered the biggest pork steak I’ve ever seen called the ‘Cowboy Steak’ still not sure what to do with that.
After separating the fat from the meat we minced with the curing salts and seasoning and stuffed into our salami casings (you don’t want to know where the casing comes from), twisted and tied up into perfectly shaped salamis and hung in Hugos drying room for the next month. Can’t wait to try it and hopefully get it on the menu at Jar Kitchen.
You can see images on our Facebook page, just follow the link https://www.facebook.com/jarkitchenlondon
ANaylor attended in October 2014,
reviewed on 5 October 2014
This was such a fantastic and enlightening experience. Hugo is a natural teacher and made sure the afternoon was a combination of hard facts (who knew that Nitrate played such a crucial part in the curing process), hands on butchery and freeform sausage making with all the gorgeous muckiness of mixing stuff by hand. Breaking half a pig down into interesting cuts, some familiar and some totally new (all hail the Presa), is an experience that no keen cook or food lover can fail to find enthralling. I now have a fridge full of sausages, chops along with some salamis curing nicely and am living the pork lovers dream. People, get down to Hackney Wick and spend some time with an expert.