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Pig in a Day

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£195.00 per person
Duration: 1.0 day(s) Time: 9:30am - 5:00pm Tutor: Chris MoorbyRich Summers
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This one-day course will give you the opportunity to explore every part of a pig, from nose to tail. As well as learning practical knife skills and butchery techniques, you’ll gain fascinating insight from our expert butchers into the journey of a pig from farm to table.

Our tutors and meat experts Rich Summers and Chris Moorby will share their extensive knowledge of the butchery industry in a morning session covering topics including rare breeds and basic pig-keeping tips. They will then show you how to butcher a side of pork, helping you to understand primary cuts and secondary joints and how to cook them.

During the afternoon, you will work your way from cheek to jowl, learning which cuts are best for roasts, braises, sausages, pâtés and terrines to give you the confidence to match different cuts of meat to your favourite recipes and dishes.

Over the course of the day you’ll be learning about:

  • 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 make a terrine
  • How to stuff and tie a joint for roasting.

Instructor demonstrations will include preparing Italian guanciale or cured pig cheek and cooking with offal or how to use the 'pluck'. You will also make the following products to take home and enjoy:

  • Traditional British sausages
  • Small stuffed loin.

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.

We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

'Incredibly well run and a pleasure to attend. The two instructors for a group of 8 meant that there were four of us to half a pig. So all hands on and very few "taught" elements.

A NOT FOR PROFIT ORGANISATION

We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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