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Pig In A Day 

Dive into the art of traditional butchery and charcuterie with our hands-on workshop, focused entirely on the pig. This immersive course takes you through the entire process of breaking down a whole pig, step by step, and explores how to turn every part into delicious cuts, sausages, and more.

Butcher Hanging Beef
What’s Included:

  • A full day of hands-on instruction

  • Lunch featuring dishes prepared with cuts from the pig

  • Recipe booklet to take home

  • All necessary tools and equipment provided

 

Join us for an unforgettable day that celebrates the craftsmanship and culinary artistry of whole-pig butchery and charcuterie!

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What You’ll Learn:

  • Butchery Basics: Start with an introduction to pig anatomy and learn the fundamental techniques of butchery as you break down a whole pig into primal cuts.

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  • Preparing Delicious Cuts: Understand the different cuts and their best uses in cooking, from tender loins and succulent chops to flavourful belly and shoulder pieces.

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  • Sausage Making & Charcuterie: Get hands-on experience making your own sausages and curing bacon.

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  • Preservation Techniques: Learn about various methods for preserving meat, including curing, smoking, and salting, ensuring nothing goes to waste.

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  • Cooking Tips & Tasting: Receive expert tips on how to cook each cut to perfection and enjoy tastings throughout the day to experience the flavours of your hard work.

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Why Join?

 

This course is perfect for food enthusiasts, home cooks, and those looking to learn sustainable practices for using every part of the animal. Taught by experienced butchers and charcuterie professionals, you'll leave with a deep understanding of whole-animal butchery, along with newfound skills to create delicious, restaurant-quality dishes at home.

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Your day:

Arrive at Sheepdrove Organic Farm

Sheepdrove is an award-winning, family-run, mixed organic farm which is Soil Association certified. The farm is renowned for its exceptional conservation work and habitat creation for birds and other wildlife.

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9.30: Make yourself comfortable with a cup of tea and bacon sandwich

10.00 – 11.00 Session One: Husbandry, Provenance, How to choose your carcass, how to butcher into primary cuts

11.30 – 12.30 Session Two: How to prepare further joints, what can they be used for…

13.00 – 14.00 Lunch: BBQ some of the chops

14.30 – 15.30 Session Three: Intro to cure and seasoning

16.00 – 17.00 Session Four: Sausages. Joints and bacon

17.00 Departure

 

Duration: 1 day

Cost: £200 per person or £2000 for private course. All ingredients, equipment and recipes will be provided.   

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