We love food and drink at Dizzy Pig Brewing and although we're not experts at brewing beer we are very good at making cider and producing excellent food from our animals. To that end, we deliver 3 different one day courses at Pool Cottage (the home of the Dizzy Pig). Each course is limited to a maximum of 4 people in order to personalise your day with us and is practical in its delivery as we believe that we all learn from doing. We provide lunch and home made refreshments throughout the day. All courses are £95 per person, though we can offer a discount for couples or small groups.
We offer a voucher service if you would like to give a Pool cottage Smallholding course as a gift for someone special and all attendees will receive a certificate at the end of the day.
We traditionally host this course early in October when the fruits from our orchard are perfectly ripened. The emphasis is on experiential learning, taking you through the complete cider making process, where you will have the chance to pick the apples and pears, crush the fruit into a pulp using a hand turned crusher and finally, press the pulp using a traditional hand-made press. You can do as much or as little of the work as you like and we take regular breaks to sample the cider, along with an apple based treat or two. We also discuss aspects of the cider making process, including the design and making of your own press, as we enjoy the fruits of our labour.
At a convenient point we stop for lunch, usually Ruth produces a home made pork casserole steeped in cider, with apple cake for pudding. With lunch over we continue the practical cider making, adding the yeasts to the pressed juice for fermentation process to begin. We also discuss the various ways to blend and condition your cider and back this discussion with extensive sampling of different ciders. We do suggest you have either somewhere to stay before driving home or have a nominated driver, as our cider is often around 6.5 - 7.5% proof!
If you have your your own orchard, we can come to you, set up all the equipment and take you through the whole process. This is ideal if you're unsure of how you can make cider at home.
Introduction to Smoking and Curing.
This is a full day course and we take you through the basics and practicalities of both hot and cold smoking, including hints and tips on building your own smoker, choice of woods to smoke with and what you can and can't smoke. We might even ask you to hot smoke your own lunch and cold smoke some treats to take home.
When it comes to curing, we look at the wet and dry cures and give you the chance to make your own bacon and salumi, once again, to take home. The course comes with a set of professionally produced notes for you to take away, complete with a number of charcuterie recipes and useful contact addresses for equipment and charcuterie supplies.
Introduction to Sausage Making.
In this course we start with the humble British sausage, we discuss the main ingredients that make a good sausage and the many and various seasonings that can be used. Once the theory is out of the way, it's time to make your own sausages and we take you through the whole process, from mixing, to stuffing and finally linking your sausages in the traditional manner.
We then move onto the practical aspects of producing a fine black pudding, once again you have the chance to get stuck in and make your own black pudding to take home. Finally, we will introduce you to the art of cured sausage in the guise of that Italian classic the chorizo, which, of course, you will be making yourself before the end of the day. As with the smoking and curing course, you go away with a set of professionally produced notes, complete with a number of sausage recipes and useful contact addresses for equipment and sausage making supplies.