You know what you should do after a stressful day? Hack up some meat. Then eat loads of it, drink some wine and carry on hacking up meat - to be specific, an innocent, delicious pig, lovingly reared in rural Yorkshire. In case it's not already clear, this review is not suitable for vegetarians.
The Ginger Pig's butchery classes are a must for curious carnivores. I arrive at mine in a post-work flurry to be greeted by a warm sausage roll and a total sausage-fest - I was one of only two women in the group of 20. We gather around a carving table and plunge straight into a demo with a very experienced, very jolly butcher who gracefully chops his way through an entire pig.
It's fascinating. I stand in awe as he slices and hacks. We learn the best cuts of meat to buy and get a cupboard-full of cooking tips. All amidst flying chunks of pig flesh. I wouldn't call myself squeamish, but it was gruesome. Poking a freshly-plucked eyeball brought back queasy memories of GCSE biology.
Then it's our turn. Gloves on, knives out, meat everywhere. I'm given a huge hunk of loin and clear instructions on how to roll, chop and slice the meat away from the bone. After a lot of concentration and no cut fingers, we're all rewarded with a 'here's one I made earlier' slap-up meal. Roast pork (obvs), wine, and the most cracking crackling I've ever had.
At £155, this is a serious-interest-only class. It's not for the faint-hearted, but would suit foodies wanting to learn about the meat industry and people interested in what really lies on supermarket shelves. Or anyone who just needs to hack some stress out of their day. Sorry, piggy.
Classes focus on either pork, beef, lamb, poultry, seasonal game or sausage-making. Sessions also take place at the Askew Road branch on Tuesdays, Thursdays and Saturdays 7pm to 10.30pm or Sunday 4pm to 7.30pm.
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Average User Rating
5 / 5
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I've done this twice with work and it is a fantastic evening. We booked out the entire session, but I imagine going with a friend/partner in a mixed group would be excellent fun too. I can't comment on lamb or pork, as we've done the beef class both times, but happily so, as it was absolutely sensational. The butchers taking the session (same on both occasions) were the perfect balance of knowledgeable and humorous, the meat you eat during the class (fillet steak & humongous cote de boeuf), and the hunk you get to butcher yourself and take home (slightly smaller cote de boeuf) are both glorious; all in all a wonderful, original evening of meaty joy.