Butchery Courses

Spend a morning in the butchery learning how to butcher a pig, and the afternoon making sausages.

Spend a morning in the butchery learning how to butcher a pig, and the afternoon dealing with the offal. Learn to make tasty delicacies from the head, and organs such as the heart, lungs, and liver.

Learn how to make dry and wet cures, produce your own bacon and ham, learn about hot and cold smoking and how to make a simple smoker. A fascinating day that is bound to make you want to rush home and start curing meat.

A real sausage made with quality meat is a great eating experience - learn how easy it is to make your own tasty sausages.

Our popular hands-on butchery day with either Dan Green or Marc Frederic. On this day course you will learn butchering skills so you can deal with your own meat. Each participant will be provided with half a pig, and will butcher it under the quidance of our expert tutor and pack it to take home.

This full day course looks at a range of wild meats. Topics covered include the butchery of a deer carcass, plucking pigeon and pheasant and skinning rabbit. Then find out how these wild meats can be used to produce wonderful meals.

Learn how to prepare a three-bird roast for Christmas. During this afternoon class you will dress and then bone a goose and stuff it with pheasant, partridge and a pork stuffing, which you take home to freeze for Christmas Day. These roasts can cost more than £70 to buy so this course represents excellent value.