Loading...

Pork Butchery - Nose to Tail

£240.00

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.’

Dates

Fri 23rd Feb 2018

Places left: YES

Sat 2nd Jun 2018

Places left: YES

Fri 27th Jul 2018

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £240.00

Subjects: Butchery

Teachers

Chris Moorby

Rich Summers

Book Now

Student Success

More Case Studies
Two Magpies Bakery

Two Magpies Bakery

From Art to Artisan - Rebecca Bishop, a former student at The School of Artisan Food now heads up a successful artisan bakery in Southwold, Suffolk.

Full Case Study
Mike's Fancy Cheese

Mike's Fancy Cheese

Michael Thomson is the only cheese maker in Northern Ireland who makes cheese from raw milk. Michael secured funding for the production of his ‘Young Buck’ blue cheese through crowd funding and is now inspiring others to start th...

Full Case Study
Forge Bakehouse

Forge Bakehouse

Forge Bakehouse in Sheffield was set up by Martha who studied the Advanced Diploma in Baking at the School of Artisan Food during 2011/12.

Full Case Study
Rex Bakery

Rex Bakery

Glenn Stephens turned up at The School of Artisan Food in December 2012, a keen amateur but looking for a course to give him a pathway to becoming a professional baker.

Full Case Study

Related Items

More Courses

Course Calendar

Click the highlighted dates to see the exciting courses we have coming up.

Newsletter Signup