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The Meat Room Newsletter

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Hi <<First Name>>

Two newsletters in the space of a week, you say?

What is going on with The Meat Room? Well, we just had to let you know of an upcoming workshop which James will be running with Matthew Evans - The Gourmet Farmer.  

Join the two-day Whole Pig Butchery & Salumi Workshop run by Matthew and James where you’ll learn the basics of pork butchery at The Fat Pig Farm - a working family farm in the Huon Valley, not far from Cygnet and Huonville in Tasmania. 

In this hands-on workshop, learn how to turn a whole pig into a range of smallgoods, learn the art of curing meats, making sausages and more!

The workshop is fully catered. And you certainly won't be hungry with a long lunch at the end of Day 2, where we'll celebrate all things pork, alongside fresh garden produce, whilst enjoying some delicious Tasmanian wines. 

You won't go home empty-handed - as there will be some goodies for you to take with you! 

The workshop will be held in Glaziers Bay and run for two days - August 18 from 9:00 AM ~ August 19 until 4:00 PM.

So for the Tasmanian contingent, this is your chance to experience a class with James, and for those of us from the mainland, why not go the whole hog and indulge in a mini-getaway! Just add a few extra days and explore The Apple Isle! You certainly won't regret it!

To book your spot in the class, visit The Fat Pig Farm booking page. Places are very limited, so get booking!

Keep warm & dry!
The Meat Room Team

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The Meat Room Team
themeatroom.com.au
info@themeatroom.com.au
0419 242 815
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