Culinary Anthropologist

Catalan Pig Day, Sat 1st March & Sun 2nd March 2014

Leave a Comment

salami.jpegJoin Catalan culinary expert Rachel McCormack and Anna for a glorious day of pig cookery and general piggery.  We will celebrate the pig by using its various parts for a delicious  breakfast, hearty lunch and sausages to take away, as is done at the annual pig slaughter in villages around the world.


We will make:

Frit Mallorquin – a breakfast dish using liver

Boiled and roasted pig’s face – a crispy snack

Trotters a la Catalana – to enjoy for lunch with rice, and roasted with honey

Catalan black pudding – with a couple of variations

Fuet sausages – a classic Catalan salami

…and if time, some pig’s brain paté so as not to waste anything.


Rachel is originally from Scotland but spent most of her twenties living in Barcelona, where she caught the Catalan obsession with food.  She now lives in London where she teaches cooking classes, runs food markets and writes about food.  She is also a regular panelist on BBC Radio 4’s The Kitchen Cabinet, for which Anna works as food consultant behind the scenes (having had the idea for the show).


pigday.jpegRachel has run several very popular Pig Days at other venues for crowds of 20-30 people.  This event will be in Anna’s home teaching kitchen and is limited to just 8 guests.  It will be a very hands on class, with plenty of pig for everyone to get their hands into.  Not for the squeamish.

Event:Catalan Pig Day
Date(s):Sat 1st March & Sun 2nd March 2014
Time:10am - 4pm
Location:London N5
Price:£120, or two places for £216 (includes breakfast and a late lunch with wine)
Book now
flagPlease read the booking terms & conditions before booking your place. Thank you.