The second Porkcamp will build on this year's success but do a couple of things differently and, I hope, better. It will again be held at Gut Hesterberg, an hour's drive north of Berlin, from January 28 - 30, 2011.

There will be a welcome dinner and get together on Friday night, you will get to know the team of Gut Hesterberg and each other. There will be a very early start on Saturday as we witness the slaughter of the pigs. The free range animals have been raised at the Hesterberg's farm for nine months, a good three months longer than is the norm.

Saturday will be slightly different than 2010: We will craft dinner from exactly one pig in the evening and much of the day will surely be spent preparing and cooking that animal from head to tail with our own recipes. Additionally we will get the chance to see how our pigs were reared on the farm and to check out their wild boars and Galloway and Salers herds. There will be one slot for session suggestions, too. If this year is anything to go by, dinner will be a very joyous affair.

Sunday will see a very early start again. Our pigs have rested in the cooler and are now ready to be processed. With our own recipes, supported by their staff and their ideas we will produce sausages, cooked meats, head cheese and pretty much everything else we want: We have a full butchery and its team at our hands and it fully depends on our ideas what we do. After a late lunch we'll pick up our goodie bags: Due to new EU regulations the pork we have produced can't be used for commercial products, so we get to take it home. Tough.

This year's ticket is 275.- €. It includes all meals, some drinks, sessions, the use of the premises, ingredients and support by the butchers and chefs of Gut Hesterberg and a sizeable take away bag of free range pork products made by us. It will be ever so wonderful. Registration is now open.