The Pig in a Day – Course Details. Plus the Dingle Food Festival

In recent years interest has grown in home-curing and sausage-making and Jack and Tim McCarthy are offering a limited number of people an introduction to the not so basic craft of butchery.

This is a day long course within which you will learn to make sausages, cure bacon and hams, make black pudding, and use every morsel. You will be shown the techniques and skills required, from primal cuts and knife skills to cures and processing, everything you need to know to get your pig from the field to the fork. This is an in-depth hands-on course, everyone will have a chance to get involved in all the different stages of production, so be prepared to roll up your sleeves. There will also be a chef in attendance to answer your questions.

The course will run from 10am – 5pm. Participants will receive lunch on the day and a gift pack at the end of the course. Places are limited and the cost is 195 euro per person

BOOK ONLINE CLICK HERE

The Dingle Food Festival has grown steadily in popularity and is a food lover’s dream. Highlights of the festival include a Taste Trail in over 55 outlets, where festival goers can purchase taste tickets and sample local cuisine delights in locations that vary from pubs and galleries to shop and restaurants.

This year McCarthys are doing an exciting workshop.

Sunday 7th October at 1pm ‘Hands on Curing your Bacon the Traditional Way’

This workshop will demonstrate to you how to cure bacon using traditional methods with different curing mixtures. Not only will you be highly entertained but Jack has asked that all attending bring a tuber-ware container so you can take some home and continue to cure the pork under his guidance on social media. For more information about McCarthys butchers.
It is taking place at the Coach-house on Green Street. Please email markmurphy@dinglefood.com to reserve your place on the workshop. Early booking is advisable as numbers are limited. Admission 10 euro

The Dingle Food Festival plays host to the annual Blas na hÉireann awards. McCarthys are finalists in three categories of the Food Awards with two fantastic puddings and one beautifully cured bacon. These National Irish Food Awards celebrate and reward the very best tasting Irish food and drink products, and the passionate, driven producers who make it. McCarthys are understandably thrilled to have three products in the finals.

Visit www.dinglefood.com for more information about the festival and awards

For Food’s Sake are a Dublin-based collective of food fans who stage regular food-focused events including foodie movies and food discussion evenings. At the Dingle festival they will present:

Food Memories:
A taste of personal palate-shaping experiences

Sat 6th & Sun 7th October, 2pm to 4pm

Adm 2 euro per hour

Food writer and blogger, Aoife Carrigy of www.holymackrel.ie will host a series of short interviews with food producers, chefs, food writers and bloggers, including our own Jack McCarthy, who will remember some of their most treasured palate-shaping experiences.