Pork Butchery - Nose to Tail

This practical one-day course is ideal for anyone wanting to learn introductory knife skills and butcher’s block techniques, including those who enjoyed our Pig in a Day course and want to get more hands-on.

Guided by experienced butchers and meat experts Chris Moorby and Rich Summers, you will work with a side of pork learning a range of butchery and knife techniques. You will butcher a carcass into primary cuts, their secondary joints and discover the many culinary uses for each part of the pig.

During the day you will learn about:

• How to choose good pork based on source, appearance and breed
• Diverse cuts of fresh pork and their culinary uses
• Introductory butchery techniques and knife skills
• Hand cutting and mincing techniques for sausage stuffing and tying
• How to prepare and tie a joint for roasting
• How to make sausages

All the meat that you butcher will be available to take home, along with sausages produced on the day, so please bring a suitable cool bag.

The School of Artisan Food makes a conscious effort to reduce waste and packaging. We welcome students to bring their own containers to transport their food home. Learn more here ...

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.

‘Exceeded my expectations, really knowledgeable and a great range of skills demonstrated.’