Pig Day

Cooking Classes | Meats | Spanish

Rating: 9.0

hosted by Culinary Anthropologist

Event Photo

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.

 

See photos from our previous Pig Days here and here.

"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!”

Have a query about this event? Contact Culinary Anthropologist

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Reviews

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Catalan Pig Day

Rating: 9

carolines attended in February 2017, reviewed on 8 February 2017

Excellent day - entertaining, challenging and fascinating. I learned a lot about under used bits of the pig and about Catalan cuisine, as well as lots of general preparation/cookery skills. My favourite dish was the liver frit from Majorca (breakfast fry up). Both Anna and Rachel were very knowledgable and the day was well organised. Highly recommended.

Catalan Cookery

Rating: 10

sheilaghdavies attended in November 2014, reviewed on 1 December 2014

This was an extraordinary event- not only did we explore a range of cooking quite unfamiliar to me but we were guided through by Anna Colquhuon and Rachel McCormack who were both delightful- very knowledgeable, enthusiastic and fantastically organised so we covered ernormous ground in a few hours and also enjoyed what we prepared- breakfast and lunch in the usual good company of food-lovers.
Not to be missed by enthusiasts!

2nd March 2014 Pig Day

Rating: 8

sdr666 attended in March 2014, reviewed on 3 March 2014

Hi, yesterday was lovely. My overall impression was of 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'm not the worlds biggest liver fan but the frit was good.Some minor points: we paid 240 quid for 2 and it stated 216 for two on the website. The crispy trotter skin didn't work, it was mainly burnt. But the stuff we had from the day before was perfect.Dunno what happened there. More could be made of the pigs head, it was the centrepiece after all. It was kind of forgotten. If Stuart and I hadn't got all the meat off it it would have ended up in the bin. I would have liked to have known we might be hanging sausages at home as I could have set something up before the day. We have a very curious cat so finding somewhere is tricky! Also, something sweet at the end is always nice, even a biscuit or a truffle. Having said all that, I would recommend the day to anyone, it was great fun, and I feel a big sense of achievement!

Culinary Anthropologist responded on 5 March 2014:

Hi Sam, thank you for this lovely review - much appreciated by Rachel and I. We'll incorporporate some of your suggestions into future classes. Have responded by email re the price issues, and Catalan love for chewy trotter! Rest assured no pig's head would have been wasted, and we'll have a think about some extra ways to use it next time. I particularly liked the quick dishes we did on Sunday with cheek, brain, mustard and sherry! Hope your fuet is curing nicely... Anna

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