Butcher and Barbecue: Pig

Combine smoke, fire and pigs and a quasi-magical alchemy ensues. Add in an even better awareness and understanding of the ingredient - and how it is prepared - and it can take your porky barbecues to another level.

The formula for this relaxed, fun class at London Barbecue School is simple: our butcher Matt breaks down half a pig with us, then we prepare and cook it. There is plenty of opportunity for discussion and to learn about butchery and quality meat from Matt, and about barbecue from our tutor.

During the class you learn:

  • how a pig is butchered
  • the differences between traditional British cuts, and US "barbecue" cuts
  • what factors makes for the finest pork
  • sausage making
  • the appropriate barbecue techniques for excellent cooking, depending on the animal and the cut

We will cook:

  • Grilled secreto, Denver and loin chops
  • Hot and fast pulled pork
  • Porchetta
  • Quick sides

The class is mostly based around demonstration, discussion and eating. The main barbecue techniques we teach and use are:

  • Smoking
  • Hot and fast indirect cooking (and when it is appropriate instead of low and slow)
  • Rotisserie grilling

What we provide:

  • Tea, coffee and a bacon roll on arrival
  • All the ingredients (we do not want you to go hungry!), equipment and fuel for the class
  • Sausages made during the class to take home (please bring some means of keeping them cool for your journey home)
  • Notes and recipes for you to keep (electronic format)
  • Alcoholic drinks - available to purchase

Upcoming class Dates

No upcoming class dates for this class. This email address is being protected from spambots. You need JavaScript enabled to view it. and we'll update you about future class dates. If you have any questions please feel free to contact us.