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F.A.W.C Pork it Up

Sunday 12th June 2016.

Bring out your inner butcher with a hands on demonstration on how to break down, cut and cure a whole swine. You’ll make, package and label your own pork sausages and leave with an in-depth knowledge of home butchery with full course notes and handbook and a linen “ham bag” for good measure.

After your mornings meaty interlude, you will make your own way around the corner to Vidal Estate Winery Restaurant to find the wine for your swine, enjoying a barrel hall history tour with barrel tastings along the way. Take a seat in the private dining room for a 5 plate lunch of pork served in different ways with 5 Vidal award winning wine tastes to wash them down with.

Ticket includes butchers course, sausages, five lunch plates at Vidal with five 60ml pours of Vidal wine and barrel tastings.

For more information and bookings please use the link below.