NOTS are delighted to be continuing our partnership with Ballymaloe Cookery School, Organic Farm and Gardens to provide an exciting 1-day course in Rearing and Curing Heritage Pigs with Martin and Noreen Conroy.

Join us for an intensive and hands on day of learning about rearing and curing heritage pigs. Led by experienced Slow Food farmers Martin and Noreen Conroy, this boots on the ground day course will focus primarily on raising heritage pigs and is suitable for small scale to commercial scale production.

Lunch at the world famous Ballymaloe Cookery School will ensure you’re all set for a great day of learning.

• DATE: Friday October 11th, 2024
• TIMES: 9.30am to 5.00pm
• VENUE: Ballymaloe Cookery School, Organic Farm and Gardens, Shanagarry, Co Cork
• COST: Just €90 when you sign up through NOTS (includes lunch at the world famous Ballymaloe Cookery School)
• PARTICIPANTS: Limited (Sign up ASAP to confirm your place)

Please note – to qualify for the NOTS rate, you must be a) resident in Ireland; and b) employed in any sector (either full-time or part-time). If you are not currently in employment – please sign up directly through Ballymaloe Cookery School.

Course Elements / Breakdown:

• Sourcing pigs
• Sow and boar management
• Pasture management
• Sourcing feed and supplies
• Housing options and construction
• Managing drift health
• Butchering options
• Product pricing and marketing
• Overall benefits and challenges of raising pastured pigs in Ireland

Sign up ASAP below – please note course places are limited so sign up ASAP to confirm your place. Any questions, email us at info@nots.ie.