Butchery & Beer with Darren Broom
June 23 @ 9:15 am - 5:00 pm£250
A luxury country house experience. During this course, our rare breed pigs take centre stage and you will learn how to make full use of the whole of the animal, from nose to tail. You will discover the underlying principles of our ethical rare breed animal rearing and butchery. As part of the course, you will also be taught artisan butchery skills.
The day will cover curing, sausage making, tying joints and charcuterie. Our Beverage Manager will give you the opportunity to sample several wild beers, courtesy of Wild Beer Co, to complement a luxurious lunch in our charming Carriage House.
Your day will begin with an introductory talk, some tea, coffee and Belmont Lardy cake. Once you are feeling fuelled up, it will be time to head out into the estate for a guided exploration of our rare breed woodland pigs. Following the tour, you will be taken to our gorgeous Garden Pavilion for your introduction to ethical pig butchery, the Belmont way.
You will enjoy delicious samples of glazed, air-dried Belmont bacon, whilst our in-house butcher talks you through your first session about breaking down a pig into primals, the shoulder, loin, belly, leg and the fifth quarter, offal.
As part of your sumptuous lunch, you will sample our charcuterie, produce from the walled garden, pork chops cut that day, some under-used cuts and offal. Your lunch will be cooked by our chefs, with dishes prepared by fire and delicious drink pairings to match. This leisurely lunch will also feature your Wild Beer Co sampling session. You will enjoy some specially selected and expertly drafted wild brews, utilising an abundance of wild fruits and herbs to create truly unique beers.
During your second session in the Garden Pavilion, you will learn how to cut primals down into more recognisable cuts and joints. Our team will teach you how to debone, tie and make the most of your pork following our nose to tail ethos. We will cover hams, rolled belly, trimmed loin, chops, steaks and hands of pork.
The final session of the day will be spent talking about curing, charcuterie and sausage making. We will share some of our favourite recipes and give you the opportunity to select samples of our superb seasonings. In our larder, you will find dried wild herbs and seeds, as well as garden aromats and spices.
You will leave Belmont with a special goody bag, sausages, cuts of pork, plus a bag of charcoal to cook with at home.