What you will learn
Two days looking at pork butchery from start to finish. This begins by learning the different parts of the two carcass halves, and how to butcher this for yourself. Over the weekend, you'll be producing a great selection of porkie products such as bacon, pancetta, ham, coppa, sausage, chorizo and hand-raised pork pies.
Day 1 starts with pork butchery, as you need to know about the different cuts and how they can be used. You will be shown how to bone joints and prepare some of the more unusual cuts. Then we move on to processing, starting with the off-cuts which go into the sausages. We will also tackle chorizo.
Day 2 starts with the second half of pig, this time looking at how the butchery for curing is different from that demonstrated on Saturday. We will use various cures in this session to make a range of cured products. Nothing goes to waste, so the bones are boiled to make stock and also used to make gelatin for the pork pie, which is last on the agenda.
You will get to take home a range of products made during the course.
This course is great for smallholders who want to learn what they can do with their pork, for owners of farm shops who want to add value to their meat and to foodies who want to learn to make some great tasting pork products.
For those travelling some distance, you will need to book overnight accommodation on the Friday and Saturday night. Please email the tutor David Coldman if you'd like to explore the option of staying in his self-catering accommodation. His email is d_dcoldman@btinternet.com
Refund Policy
Our courses are held on specific dates and bookings are subject to the following cancellation / refund policy:
You may cancel your place up to 8 weeks before the date of the course without any penalty.
If you find you are unable to attend between 2 and 8 weeks prior to the course, we will transfer you to another course of the same value, or offer a voucher.
In the event of cancellation within 2 weeks of a course date, we are unable to transfer your booking but someone else may attend in your place. Please inform the office of the name of substitute attendee and any dietary requirements.
We recommend that you take out travel insurance when booking a course to cover you should you be unable to attend a course for whatever reason.
Read more about this weekend in our blog.
