Locally sourced and ethically reared within a 10 mile radius of the farm, this one day hands-on practical experience will give you a thorough insight into how the best animal welfare and high provenance of where meat comes from affects the quality of taste. Our motto is 'eat less, but better'.

David will teach you traditional skills that have been handed down through generations of butchers. You'll be guided through the practicalities of butchering a side of pork with an explanation of the various joints and cuts and how they can be used. The day will also include producing your own sausage recipe and bacon.

The day will finish with participants cooking and enjoying a meal together using some of the meat produced. Additionally, everyone will get to take home all their own meat cuts, joints, sausages and bacon.

There are 4 butchery places available on this course, plus space for up to 4 observers for an additional fee.