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 tutor 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.’


Sat 22nd Oct 2016

Places left: Limited spaces available


Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £240.00

Subjects: Butchery


Rich Summers

Chris Moorby

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
Mikes Fancy Cheese

Mikes 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

Newsletter Signup