Welcome to our "nothing but pig" weekend at Martins Ridge Farm in Conjola on the picturesque south coast of NSW, just two and a half hours' drive from Sydney.

As a farm, we follow sustainable farming practises, without chemicals or artificial fertilizers, to ensure we leave our farm in an equal or better condition than when we started.

As purveyors of food we are committed to connecting produce from the farm direct to consumers who are seeking provenance in their food.

Martins Ridge Farm promotes the preservation of rare breed animals and supports local producers.

Why pigs? - In terms of butchery and processing pigs are an extremely versatile animal.

Every part of the animal can be used in one way or the other either as fresh meat or through charcuterie production.

After 2 days on Martins Ridge Farm  on the Whole Pig Charcuterie weekend, you should be proficient in, and have an understanding of;

 The basics of pig butchery

 Knowledge of how each cut of the pig can be used

 The curing process - food preservation

 Food safety

 How sausages are made

 Fermented meats

 The storage of cured and fermented meats

 Where to buy the ingredients for making Charcuterie

 Where to find more information on making Charcuterie

What you will  learn to make:

 Prosciutto

 Bacon

 Salami

 Pancetta

 Cotechino

 Sausages

 Lard

 And more!

Email or call for more information, or check website for bookings.