Step into the Parsonage kitchen and experience a historical culinary event where a slaughtered pig is processed into sausages and other authentic dishes. In the kitchen you'll feel both the intensity and a captivating slowness as food is prepared from scratch with seasonal ingredients on the large wood-burning stove – using the same methods as Miss Jensen employed when she published her renowned cookbook in 1901.
Today's highlight is following the pig's transformation into sausages and other meat preserves. Along the way you'll engage in conversation about old recipes and how to be a conscious consumer – less meat, but better quality. You may be inspired to experiment with classic recipes or transform your dining occasions in a more sustainable way.
