Sausage Making Workshop, October 14th 2012, midday-3pm at New Inn, Newbridge on Wye
Dave Lang and Sue Howe have very kindly agreed to lead a small workshop which will focus on sausage making as well as delving into the dark arts of black and white pudding making, burgers and bacon. This will be a great opportunity for all of those Association members who plan to partipate in the sausage competition at the Winter fair to get hands on and learn from some of the best sausage makers in the business!
There are only 12 places available in the workshop (cost £10 each for members payable on the day), so if you would like to come please send Andy an e-mail or call him to book your place (firstname.lastname@example.org). Lunch can
be purchased separately on the day.
Annual General Meeting, November 11th 2012, from midday at New Inn, Newbridge on Wye
Another important date for your diary. Not only will we be voting in a new Chairperson to step into Barbara’s shoes, but there will also be new roles for members such as Publicity Officer, Awards Officer and Catering Officer. Iltud Dunsford will also be speaking over lunch regarding his experiences of pork charcuterie in the United States. Lunch is part subsidised by the Association and will cost members £5 each with payment on the day. So that we can plan the catering arrangements, please send an e-mail to Andy or give him a call(email@example.com) confirming your attendance and how many people will be coming to lunch.
Annual subscription due on 1st October 2012
Please ensure your annual subscription is paid before or on the 1st October. Standing order forms can be downloaded from the link on our website(http://www.pigsonline.org/wp-content/uploads/2012/04/Membership-application-renewal.pdf), completed and sent to Sue. All those who have paid on time will be entered into a competition with a free subscription as the prize!
Contributions to newsletter
Please forward any contributions, photos, jokes, etc for the forthcoming newsletter to Andy as soon as possible. Same e-mail address as above. Many thanks!