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.
We will make:
Frit Mallorquin - a breakfast dish using liver
Boiled and roasted pig's face - a crispy snack
Trotters a la Catalana - to enjoy for lunch with rice, and roasted with honey
Catalan black pudding - with a couple of variations
Fuet sausages - a classic Catalan salami
...and if time, some pig's brain paté so as not to waste anything.
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 in London where she teaches cooking classes, runs food markets and writes about food. 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 several very 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.