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SAUSAGE WORKSHOP SCHEDULE


Due to our current busy schedule, we'll not be running any more workshops in the foreseeable future. Sorry. :(

PIG IN A DAY!


These are my personal favourite! :)  We spend the day breaking down an entire baconer, making:

  • Brawn (aka "Head Cheese")
  • Stock:
    • Potentially a few different types
  • Bacon, including smoking
  • Mince
  • Sausages
  • There will also probably be ribs that people can split up.


And you'll be able to take it all home! The entire beast will go home with the attendees.


We will supply everything, including the beast, facilities, equipment for mincing/stuffing/cutting/vacuum-sealing, flavourings, and expertise.  All you'll have to bring is an esky for your spoils and bottles for your stock.  We'll provide lunch, which will be similar to what you'll be making yourself, so you'll get a chance to taste the goodness before taking it home.


Price: $200 per person, maximum of 16 people.

 

join us to learn stuff!

SAUSAGE WORKSHOP!


We spend half a day learning how to make the best tasting sausages you've ever come across.  We have a variety of flavours you can sample, and are even able to smoke some.


We will supply everything, including the meat, facilities, equipment for mincing/stuffing/cutting, flavourings, and expertise.  All you'll have to bring is an esky.  We'll provide lunch, which will be similar to what you'll be making yourself, so you'll get a chance to taste the goodness before taking it home.


Price: $100 per person, maximum of 16 people.

 

PIG IN A DAY SCHEDULE


Due to our current busy schedule, we'll not be running any more workshops in the foreseeable future. Sorry. :(

​​JOIN US TO LEARN STUFF!​


We've had many Pig-In-A-Day experiences with our family, and have been lucky enough to also share them with friends.  They are amazing fun, and more importantly, give us the opportunity to share both our amazing pork as well as some of the trade craft that goes into ensuring that the entire animal is used.  At the same time, we're happy to also offer these to the public.  Just like most things on the farm though, scheduling these is a little tough.  We can give a rough idea some months out when we'll be able to do them, but won't be able to tie down the date/time until a month or so beforehand.  This is mostly to ensure we have the right animal ready for the event, but also gives us the ability to be flexible to suit attendees.

We mostly run these over the cooler months.  I like to run them out-of-doors, and South Australian summers can be brutal. Much better to aim for the much milder winter months...

I like to run a couple of different kinds of workshop, and where possible have people take home what they make.  We've seen and experienced this kind of workshop elsewhere, and they seem to be quite expensive when the main/only takeaway is the experience. While that experience is awesome, we want to make sure that people also get their money's worth in meat too.  With that in mind, our Pig-In-A-Day workshops will involve a whole beast and people will take home that whole beast, split evenly amongst the attendees.