Sloanes porchetta

This class introduces students to sustainable, zero-waste cookery, butchery, and responsible animal husbandry, while developing practical skills in pork anatomy, preparation, and classical cookery through the making of two porchettas.
Students will learn how a side of pork is broken down into its relevant primal cuts, with demonstrations focusing on the shoulder and ham primals, before concentrating on the mid-primal section. A demonstration will also show how to prepare and roll a classic porchetta.
This is a hands-on class, and students will work throughout the session. Each student will receive a centre pork primal, which they will break down and transform into two porchettas:
• one traditional porchetta
• one truffle pork porchetta
Students will prepare their own centre primal along with forcemeat and stuffing, before assembling their porchettas.
At the end of the class, students will take both porchettas home ready to cook. During the session, a complete porchetta will also be prepared, cooked, rested, and carved in a live demonstration so students understand the full process from start to finish.
The session combines live demonstrations with guided, step-by-step instruction, with plenty of individual support and a strong focus on hands-on practical learning and real-time feedback as you work.
Promotion
porchetta
porchetta
porchetta

Course Schedule

  • Class Date
    16 May 2026
  • Class Hour
    9:00 - 16:00 hrs. or until finish
  • Total Hour
    6 Hours
  • Class Capacity
    12 Seats
Line
Booking Deadline
Qualified Age Minimum 18 years old
Delivery Language English with Thai Translation
Suitable For Amateurs, food enthusiasts, and reskillers
Accomplishment Certificate of Achievement by The Food School Bangkok and ALMA

What You Will Learn

  • By the end of the session, students will have a solid understanding of pork anatomy, with particular focus on the center primal You’ll learn how to trim cut shape score stuff and roll preparing 2 porchettas 1 traditional 1 truffle , while also making good use of trim in line with zero-waste principles.
  • The session will guide you through assembling and tying 2 complete porchettas gaining a clear understanding of how to cook, rest, and carve pork demonstration.
  • At the beginning of the lesson a pre made traditional porchetta will be cooked 3 hours plus; this will be ready to carve and serve for lunch with students at lunch time with sides

Recipes

  • Two porchettas; that you have prepared throughout the day and constructed, ready for the oven. one traditional one truffle approx. 1.8-kg each

Lecturers

Chef Joe Sloane

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