Join Chef Simon for a hands on workshop exploring Sausage Making and Butchery. A key part of our produce here at the farm and uniquely delicious compared to any other sausages, we want to share the methods and mechanics of sausage making in this hands on workshop.
As we have grown our flocks of Pedigree Saddleback and Middlewhite pigs, so we have explored more the products we can make with this super high quality, outdoor reared pork. Traditionally fattened through the summer on greens and surplus farm produce, pigs would have been finished on windfall apples and pears before an autumn slaughter.
Key to the survival of many small-holders and farmers through the cold dark months of winter, pork would have been processed in the home to ensure the very best cures and the most delicious produce
We will explore the equipment and methods required, the cuts of meat most suitable and the timings and protocols to ensure success. The centrepiece of the workshop will be making your own Sausages. You will go home with a kilo of sausages made by yourself.
Following the workshop, you will have an opportunity to taste a seasonal pork-based lunch with Simon
Simon Spence, a lifelong food and drink enthusiast, turned his attention to cooking in 2012, following a career in the city across property, insurance and computers. Crystallised on a childhood trip to Perpignan, Simon’s passion began on trips to the market in search of the freshest and ripest produce, and was revisited when he began teaching himself new techniques and cuisines, with influences including Simon Hopkinson and Rowley Leigh.
Joining Worton as Baker in 2017, he transformed the bread, viennoiserie and cake offering. He also took on the role of Chief Zymologist, fermenting grains, fruit and vegetables ensuring the year round availability of produce on our regenerative, closed-loop farm. In 2019 Simon took the opportunity to buy the farm and relaunched as “Worton Kitchen Garden”
