Pig in a Day
9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes
This one-day course will allow you to explore every part of a pig, from nose to tail. As well as learning practical knife skills and butchery techniques, you will also gain a fascinating insight into the journey of a pig from farm to table.
Our tutor and meat expert, Andrew Sharp will share his extensive knowledge of the meat industry, regaling you with tales of his illustrious career which began at the age of thirteen in a butcher's shop. He then worked his way up the ranks within the meat trade before turning to farming. Andrew Sharp’s passion, enthusiasm, and love for the artisan meat industry shines through as he leads his courses, with many a tale to be told.
Andrew will demonstrate how to butcher a side of pork, helping you to understand primary cuts and secondary joints and how to cook them. You will work your way from cheek to jowl, learning which cuts are best for roasts, braises, sausages, and other products, to give you the confidence to match different cuts of meat to your favourite recipes and dishes.
Throughout the day, you will cover topics including:
- How to choose good pork based on source, appearance, and breed
- Diverse cuts of fresh pork and their culinary uses
- Simple butchery techniques and knife skills
- Hand cutting, mincing, stuffing, and tying techniques for sausages
- How to stuff and tie a joint for roasting.
Instructor demonstrations will be conducted throughout the day, which will also include how to work with offal and how to use the 'pluck'. As this is a hands-on course, you will produce products that be available for you to take home at the end of the day. These may include, but not be limited to:
- Traditional British sausages
- Traditional Italian sausages
- A selection of joints
The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.
At the School of Artisan Food we make a conscious effort to reduce waste and packaging, so we encourage you to bring your own containers to transport your food home.
No previous experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.
Refreshments will be available throughout the day, as well as a buffet-style lunch prepared by our team of artisan chefs. All ingredients, equipment and recipes will be provided.