Pig in a Day 

Duration 7 hours at £195 per person

An immersive, in-depth crash course in whole-carcass pork butchery, designed to give you the confidence and skills to butcher a pig at home from start to finish.

The day is demo-led by seasoned butcher, farmer and former River Cottage Head Chef, Connor Reed. Working from a whole side of hyper-local Half Penny Farm pork, we’ll cover every stage of nose-to-tail butchery: breaking down the carcass, understanding each cut, and making the most of the whole animal - with plenty of opportunity for hands-on butchery throughout.

Alongside butchery, we’ll explore aspects of curing and charcuterie, cooking with offal, and practical ways to turn lesser-used cuts into exceptional food. We’ll cook together over signature HG fire equipment, with tastings woven through the day and lunch prepared with Connor using the pork we’re working on.

The day includes a welcome snack, a generous shared lunch, multiple pork-focused dishes throughout, and pudding — so come hungry.

Expect a practical, generous and honest demonstration of true nose-to-tail butchery and cookery.

High Grange, Burrow Knap Way, Axminster, EX13 7ES.

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