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YOU ARE AT: HOME » EDUCATION » TASTE OF THE GOOD LIFE » RHUG ESTATE

Rhug Estate Organic Farm

rare breed sheep, Occombe organic farm



cows, Occombe organic farm

a handful of raspberries, Occombe organic farm

sheep, Occombe organic farm

baking bread, Occombe organic farm
HOW TO BOOK:
Step 1 - Contact the farm on 01490 413 000 to check availability on the Master Classes below.
Step 2 - Join the Soil Association and qualify for your Master Class absolutely FREE.
» join online by direct debit (from £2 per month)
» join online with credit/debit card (£24)
Step 3 - Contact the farm on 01490 413 000 quoting your membership order reference number to book your free place.
Existing members can book a course at half price by quoting their membership number, found on their membership card. Please email memb@soilassociation.org if you have mislaid your card and would like a replacement, or would like to know your membership number.
BT staff: please click here
Sitting in the spectacular Berwyn Mountains in North Wales, Rhug Estate Organic Farm, covering over 1000 hectares, is one of the largest organic farms in Wales with an equally large reputation for quality to match. What makes Rhug Estate Organic farm unique is that it retains control over the entire food production process from the livestock in the field to the finished meat on your plate. The difference is in the taste; with meat being hung traditionally to develop a flavour and tenderness that is streaks ahead of its mass-produced equivalent. Seize the chance to cut your slice of Michelin quality fare with a master class from one of Rhug’s master butchers.

Pig Out! - A day of curing and sausage making
Join the team at Rhug Estate’s nationally award winning organic butchery for a day’s induction into the art of dry curing pork and making sausages. The estate will use its own Duroc pork reared on its Peplow Estate in Shropshire. Watch and learn as the team demonstrate the butchery of a whole pig before having a go yourself under the instruction of one of Rhug’s time-served butchers. Discover how to dry cure back bacon, streaky bacon and traditional gammons and how to slice and prepare cured meats for cooking. After lunch find out how to use the meat trimmings to make sausages by mincing the meat and combining them with a choice of seasonings for a whole range of deliciously flavoured organic sausages.
Date:New date TBC
Time:10.00am-4.30pm
Location:Rhug Estate, nr Wrexham, N Wales
Cost: £50 (includes organic lunch) or FREE to those who join the Soil Association (see HOW TO BOOK above).

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