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MFAWF: Pork farmer to Chef

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MFAW Pork Farmer Butcher Chef




Blanco Kitchen



Meet the farmer, meet the butcher and, finally, the chef who will share his knowledge of cooking pork and making smallgoods before creating a delicious lunch – pork, of course.

A great day for all pork lovers who want to learn more about this most versatile of meats.

Begin by arriving at our Blanco Kitchen, where a local pig farmer will take the stage and introduce you to the world of pig farming. Then over to master butcher Gary McBean, who will demonstrate how to butcher a pig like a professional.

Chef Walter Trupp will join Gary to transform the cuts into a full range of yummy hams, succulent sausages and perfect charcuterie.

Full instructions will be given for the making of air-dried ham, brine-cured hams, brawn, bacon, sausages, chorizo and salami, as well as recipes for country pâtes and terrines to ensure everything is put to good use.

This is the perfect opportunity to pick up plenty of hints and tips on ways of cooking and preserving pork.

Guests will then it down to enjoy a delicious lunch matched with local wines – think braised pig head, stuffed pig trotters, BBQ pork ribs and crispy pork belly, before finishing the day by tasting a variety of mouth-watering pork products.

Ticket numbers are limited so book now!