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Join us at Lake House for a 3 hour intensive whole pig butchery workshop as Angus Beaumont, 3rd generation butcher, and Damian Sandercock, Owner and Principle cook at the Piper Street Food Co. demonstrate the art of charcuterie and pork butchery from head to tail.

Learn various applications of each cut and reveal some of the secrets of this ancient art including bacon, sausages and rillettes.

Includes 3 hour demonstration, a baguette lunch, a glass of wine and tea and coffee.

Saturday 2nd Aug from 10am to 1pm.  Cost is $150 per person

To book please visit the Lake House website or call us on +61 3 5348 3329.