Masterclass (approx. 2.5 hrs – limited to 12 guests) 10 am
• Starts with a half pig full breakdown, primal cuts, and knife skills
• Whole pig head prepared and rolled for traditional porchetta di testa
• Continuous tastings of Peter’s personal salumi and recipes
• Each guest takes home a signed copy of Peter’s award-winning book “OINK”
DATE: Sunday 23rd November 2025
Masterclass and lunch – $320pp (includes demo, tastings, lunch and signed book)
Lunch Only – $120
Spaces are limited, so book now to secure your spot.
For further details, please click through to 'More Information'.