Troy Wheeler hosts ‘Whole Hog’ masterclass at Daylesford Longhouse
For two days in August, Meatsmith’s Troy Wheeler hosted a small group of porcine enthusiasts for an immersive, two day masterclass at the stunning Daylesford Longhouse. In the spirit of utilising the whole beast (that was reared onsite), the inspiration for the masterclass came from rural kitchens, where thrift-driven, resourceful cooks sought ways to preserve, without refrigeration, as much of an animal as they could.
Participants watched on as Troy broke down the whole hog, which is truly watching a master at work. His skill, and mastery of his craft is really something to behold. Using all cuts and joints, the group worked together in a hands-on tutorial, making: smoked ham and hocks, bacon, Kessler chops, Chicharrons, pig’s head ham, Cotechino, terrine, pâté en crôute, Luganica sausage and more. It was an incredible couple of days, and Troy thoroughly enjoyed taking his skills to the countryside.
About Daylesford Longhouse
Daylesford Longhouse is a place of residence, working farm and cooking school – all in one. While most houses provide a sense of retreat from the outside world, Daylesford Longhouse brings the outside in, allowing guests to enjoy both the farm life and the comfort of a home.
Drawing inspiration from River Cottage and the ’70s series ‘The Good Life’, Daylesford Longhouse is the culmination of owners Trace and Ronnen’s passion for food & cooking, animal husbandry, gardening and self-sufficiency.
Daylesford Longhouse is composed of living quarters, a garden kitchen and a working farm building – all within one, long shed structure. The house is not your usual weekender – it has been designed for living, working, storing and making. It is intentionally active and demands constant care and attention from owners Trace & Ronnen, be it milking a cow, making cheese or pruning a tree. It is a place that takes you back to the fundamentals of living.
