Pork Butchery
Discover the art of pork butchery and master knife techniques on our practical two day course; an essential for any meat lover.
Our expert practitioner, Ray Smith, will share his decades of experience as you learn how the various cuts can be transformed into delicious pork dishes and charcuterie. Discover how to create a range of products including pancetta, brawn, sausages and authentic chorizo.
Day 1 – Roll up your sleeves, learn the practical techniques and delve into the fascinating history of butchery; examine the tools of the trade and learn about meat hygiene and safety. Discuss various breeds of livestock and their respective nomenclature and examine various slaughter techniques.
Day 2 – Take to the butchers block once again as you learn more about the wide variety of pork cuts. Explore muscle structure and understand carcass quality, and the effect of time and storage conditions on charcuterie
This course includes refreshments and an informal lunch.
All ingredients, equipment and recipes are provided by the School.
| Subject | Type | Course Length |
|---|---|---|
| Butchery Courses |
Explore
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Delve deeper into the fascinating world of artisan food and drink. Master complex techniques and forgotten methods on these two to five day practical courses.
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2 Days |
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