Saturday, Sep 23rd 2017

Whole Pig Butchery

The best value for money, whole pork butchery lesson in the southeast.

What makes us different is that as a group you share and take home all the pork!

To be held at Hammersmith, Brooklands and Newberry colleges Or at home with friends if you have a freezer and table big enough for the meat demonstration. Please see web site for details

  • On this very popular course, you will spend the day with a Professional Head chef
  • We will initially demonstrate the breaking down of a whole pig of a 50kg
  • Our tutors will explain how each part of the pig is used from the bath chap (cheek) to the rolled leg.
  • How to choose good pork based on source, appearance and breed.
  • The diverse cuts of fresh pork and their culinary uses.
  • Simple butchery techniques and knife skills.
  • Hand cutting and mincing techniques for sausage, stuffing and tying.
  • How to make a terrine
  • How to salt cure bacon
  • How to stuff and tie a joint for roasting
  • Our expert team will then demonstrate and butcher a side of pork.
  • Learn a bit about the art of butchery, the origin and anatomy of an animal,
  • Pick up some knife skills and you too could become skilled in the art of meat preparation.
  • We’ll teach you how to get the best out of your meat once you get it home and throw some helpful cooking tips in along the way.
  • Our team will hand out work sheets explain the different cuts of meat and the best way to cook then.

Whole-Pig-Butchery

What to do next?

  • Tell us how many people are taking part in the lesson.
  • Tell us the dates and times when you would like to book your lesson.
  • Contact us on the Enquiry Form, giving us all your details.
  • We promise to get back to you within 24 hours to discuss arrangements.
  • Book your lesson.( Pig 1)
  • Make a Payment.
  • You can then sit back and look forward to your fantastic day!
  •  Dont forget to bring a cool bag for the pork.
  •  Please click here for enquiries
  • Our pork masterclass will consist of 12 people per pig.
  • The class will be from 10-2 pm

Price from £135.00 pp

 

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