The "show, tell and taste" workshop, 'Apples and Pork', will give foodies a special insight into the story behind both local businesses.

Bec Woolley (nee D'Souza) from Trunkey Bacon and Pork will share the story of how her family's business started out 21 years prior when her mum's pig-keeping hobby unexpectedly morphed into a lucrative business - thanks partly to her grandmother's recipes.

In the years since, the family matriarch had also become the face of the business at markets and other events - a title which 25-year-old Bec Woolly has been taking on too, Zanzie D'Souza explained.

"[Mum and Bec] are the ones out the front. It was always Mum at first because she was good at recipes. I like to be the back-bone of the business," Mrs D'Souza said.

"The business started [when] we lived at Trunkey Creek. I had a couple of pigs because I was lonely - Fred [D'Souza] used to be out at the mines and was working long shifts when the girls were little. We thought we needed to try something different and that's where it started."

Paula Charnock of Thornbrook Orchard will join Mrs Woolley for the workshop to share tips and give tastings on which apples work best for cooking and eating - and with pork, of course.

"Our orchard was purchased in 1947 by my grandparents, passed to my parents and now our two families proudly continue the farming legacy of growing fruit in the rich volcanic soils on the foothills of Mount Canobolas," she said.

"Our motto is 'Real fruit from real farmers' and we strive to grow fruit full of flavour and ready to eat when it is purchased.

"To achieve this, we sell our produce directly to the consumer from the farm gate, at the farmers market or in cherry season you can come and pick your own straight from the tree."

The 'Apples and Pork' workshop will be held on Tuesday, April 13, at the CWA Hall on the corner of Byng Street and Lords Place at 10.30am.

Tickets are $15 and can be purchased from the FOOD week website or by calling 0411 131 075.

There will be five 'Shining the Light on local producers' workshops running during FOOD Week.

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