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Event Description:
Presented by De Bortoli’s On the Vine Cooking School, “A Pig in a Day” will be conducted by Tim Keenan, Executive Chef of De Bortoli’s Locale restaurant.

From 9.30am until 3.00pm on Sunday 26th July, pork enthusiasts will have the unique opportunity to take part in an interactive demonstration followed by a long table luncheon to enjoy the results of their work.

The lunch will be accompanied by a selection of De Bortoli Estate wines. Participants will leave ‘A Pig in a Day’ with a wealth of knowledge on all things porcine, as well as a recipe book and apron with compliments of De Bortoli Yarra Valley Estate.

Some of the pork dishes to be prepared on the day will include liver terrine, sausages and salami, prosciutto and pancetta, polpetti toscano and a few classic cooked pork recipes. The pig used for the workshop will be a female purebred Wessex Sadleback, bred free range by a local hobby farmer.

“During the day, participants will see a pig used from nose to tail, picking up a few great techniques and recipes along the way – and a real highlight will be learning how to cure your own smallgoods at home!” explained Locale Head Chef Tim Keenan.

After a period living in the UK, where he worked for Gordon Ramsay, as well as in the kitchens of The River Café, Locale’s Executive Chef Tim Keenan’s international experience has allowed him to absorb a wealth of culinary history and knowledge. With a deep enthusiasm for organic and seasonal produce, Keenan is well equipped to offer his students valuable culinary advice, beyond preparing the perfect pig, to include discussion on different cuts of pork, traditional and contemporary flavour pairings, and advice on selection and preparation of pork.

Yarra Valley Estate is located 65 kilometres from Melbourne’s CBD, and can be reached by car in around one hour.

To book a place in the intimate “A Pig in a Day” workshop, contact De Bortoli. Reservations at De Bortoli Yarra Valley Estate on (03) 5965 2271 or via