Comments on: This Little Piggy Went to Pig Masterclass

By: Favourite Bites of 2010: Part 3 (Best Meals) « eat like a girl

Favourite Bites of 2010: Part 3 (Best Meals) « eat like a girl — Fri, 31 Dec 2010 17:09:16 +0000

[...] underneath to hold it all together. Go for that alone. And then have lots more. They also run fun pig masterclasses, which I really enjoyed [...]

By: Chatting with Jean Trimbach « The Winesleuth

Chatting with Jean Trimbach « The Winesleuth — Thu, 11 Mar 2010 15:50:51 +0000

[...] I’ve talked about Hugel and now it’s that other big Alsatian hitter, Trimbach. Trimbach have been producing their wines since the 1600’s and specialize in riesling. I was at a dinner not long ago at Trinity restaurant in Clapham for a pig masterclass and wine matching evening. The food was expertly matched by chef Adam Byatt. Adam walked us through how to butcher a side a pig. For a very thorough write up of the food we had, please check out Eatlikeagirl’s post here. [...]

By: February in Food « eat like a girl

February in Food « eat like a girl — Tue, 02 Mar 2010 22:18:38 +0000

[...] was a meaty month, with a write up of January’s Pig Masterclass and wine dinner featuring delicious Alsatian wines from Trimbach. I also wrote yesterday of the butchery class that I attended on Saturday at London’s oldest [...]

By: littlepinkkitchen

littlepinkkitchen — Thu, 25 Feb 2010 12:50:56 +0000

I want to do a butchery masterclass like no other: jealous!

By: Kavey

Kavey — Thu, 25 Feb 2010 10:41:53 +0000

Looks like an ace evening!

By: Helen

Helen — Wed, 24 Feb 2010 20:16:14 +0000

It was a brilliant evening. That tatin really finished me off though – oof.

By: The Graphic Foodie

The Graphic Foodie — Wed, 24 Feb 2010 09:34:07 +0000

Wow, the shard of crackling is quite beautiful! I must say the thought of pork belly with cockles doesn’t sit well in my mind.

A lovely experience.

By: Lynn

Lynn — Wed, 24 Feb 2010 09:10:31 +0000

Being even further away, and less of a chance to attend such events, it’s nice to read about great experiences like this.

By: azelia

azelia — Tue, 23 Feb 2010 23:14:29 +0000

The photo of your butchery masterclass makes me think we all could do with a demonstration…I should fly my Gran-the-pig-killer over for a free demo! :-)

Shame about your experience of the belly pork which like you I think it’s a truly delicious cut if cooked right.

By: LexEat!

LexEat! — Tue, 23 Feb 2010 21:01:55 +0000

What a brilliant experience! First the class and then the lunch! Fabulous!

By: Gav

Gav — Tue, 23 Feb 2010 17:28:32 +0000

Completely jealous of your pig-stravaganza. Trotters still scare me though I have eaten them a few times but can’t seem to understand what the selling points are.

Give me belly and rib any day!