Pork Butchery - Nose to Tail


This practical course is ideal for anyone wanting to learn introductory knife and butcher’s block techniques, being perfect for anyone who has previously attended our Pig in a Day course who would like to get more hands-on.

With the guidance of our expert tutors Chris Moorby and Rich Summers, you will work with a side of pork learning a range of butchery and knife techniques. During this practical course you will butcher a carcass into primary cuts, their secondary joints and discover the many culinary uses for each part.

During the course 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 on the course is available to take home, along with sausages produced on the day, representing great value for money.

This course includes light refreshments and an informal lunch. All ingredients, equipment and recipes are provided by the school.

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


Fri 1st Sep 2017

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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