PIGGY WEEKEND COURSES

Bidgiemire is  once again running 1 day pig courses.  These fun and informative course are designed to give participants a good grounding in keeping pigs as a tool and also for the plate..

Allershaw House is eay to get to only being four miles from junction 14 off the M74.  For those of you coming by train, we can pick-up from Lockerbie station.

During the day subject to availability, there will be a “taste the difference” session to emphasis the difference between meat from free range outdoor pigs, and commercial meat.

The courses are very much hands on with our own rare breeds.  Coffee, lunch and a cream tea are included in the price of £90.  Each participant will be given a complimentary “Starting with Pigs” book to take away with them.  All courses start at 10am and finish at 4pm, and consist of no more than 8 people.  For people who for whatever reason are unable to attend one of our set courses, we can offer bespoke courses throughout the year..  For as little as £130, you will receive one to one tuition throughout the day as well as lunch and refreshments. Also  included is a complimentary "Starting with Pigs" book by Andy Case to take away with you. 

COURSE CONTENT

• Looking at the breeds and their suitability for your needs
• Buying weaners - what to look for
• Legislation
• Where to go for advice and help
• General health, including worming, injections and general basic first aid
• Fencing and Equipment
• Housing
• Feeding
• Pig handling
• Thinking of breeding
• The benefits to your land keeping pigs
• Taking the pigs to slaughter: Identification, loading
• The end result - cuts of meat
• Morning Taster Session - Commercial Meat vs Our Free Range Pork

COURSE DATES FOR 2008

A 50% deposit will be required at the time of booking to confirm your attendance. Should you cancel within 7 days of the date of the course you are attending, the deposit will be forfeited.

CORPORATE DAYS OUT

We welcome enquiries from Companies who would love a day out with a difference. Price includes a three course lunch and lots of learning and fun handling our rare breed pigs. Ring 01864 505050

GIFT VOUCHERS NOW AVAILABLE

Gift Vouchers for our  courses are now available.  As our courses are popular, don’t delay if you wish to give this unique present to someone you know who would enjoy spending a fun-filled day learning about rare breed pigs.

For those of you who are coming from afar or would like to make a weekend of it, we are offering a special rate of £130 per person for one nights stay and the course. This rate includes a full Scottish breakfast. Subsequent nights or guests who are not attending the course will be at a special rate of £35. For more information on Allershaw House B&B, visit www.allershawhouse.co.uk

Telephone 01864 505050 to book and for further details.

"Thank you both for a super pig course and a lovely B&B! We thorougly enjoyed our time with you and are pig converts already!  Good luck with your ventures.  Best wishes from North Wales "
Mike and Gudrun Lax

"We had a great time on the course, thank you! The small group numbers gave us the perfect chance to discuss things fully and the practical issues covered outside with Graham really helped to give us the confidence to deal with our stock when we get our pigs. Can't wait!! "
Best regards Rob & Cheryl,  Lanarks

"Thank you so much for the wonderful day we spent at Bidgiemire. We got back home incredibly late, but it was well worth it, although I wish now we had opted to stay another night in our fantastic room rather than just the first night. I hope the piglet recovered from my attempts at notching!!! I can't wait to get my weaners now and put them to work in my garden. The course certainly gave me an insight into using pigs as a garden tool rather than just on my plate. Thanks again."
Lucy and Terry Gore, Kent

"My course at Bidgiemire was so perfect it felt entirely Bespoke. Linda and Graham offer warm hospitality and a deep well of information and resources I immediately put to use when we began to raise our first pair of pigs. I still refer back to my notebook from time to time to make sure I'm getting everything right as I know all the information will be there."
Sheila McClure

I am writing to say how much we enjoyed your course on the 22nd of March. We picked up a lot of good information and have just put a hold on 2 Large Blacks that will be ready in three weeks time. We are currently preparing for our new arrivals to the farm. A number of people are interested in purchasing the meat after we hopefully have a success in rearing them for slaughter.

Scott Bremner & Bonny Blair-Emery, Angus