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.

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.’


Fri 23rd Feb 2018

Places left: YES

Sat 2nd Jun 2018

Places left: YES

Fri 27th Jul 2018

Places left: YES


Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £240.00

Subjects: Butchery


Chris Moorby

Rich Summers

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