The butchery and charcuterie courses at Empire Farm are organised by master butcher David Coldman.

As people want to know more about the food they eat, they are also becoming more interested in the preparation of their food, especially butchery. Many food programmes such as the Great British Menu and MasterChef feature wild foods such as rabbit and venison, and some of the cheaper cuts of meats with which many people are unfamiliar. Hopefully our courses will help people to appreciate a whole new range of meats and produce some great meals.

We offer a wide range of courses to suit differing interests. All are suitable for beginners and even ‘old hands’ seem to learn something new and always provide great feedback for the group. You can read some of our feedback.

Read about specific courses below or, to see all the courses currently planned, check out the latest course dates.


Hands-on Pork Butchery Day

Our popular hands-on butchery day with David. 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 to butcher under the quidance of our expert tutor and pack the meat to take home.

Find out more ….

The Whole Hog

A two-day course covering everything from butchery, sausage-making to curing, smoking, and making pies.

Find out more ….

Curing and Smoking Day

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..

Find out more ….

Sausage-making workshop

This course is ideal for people who want to perfect their sausage-making skills

Find out more ….

Salumi – Italian Charcuterie

A day learning how to butcher Italian-style and make cured meats such as pancetta, coppa, prosciutto

Find out more ….

Wild Meats – Butchery and charcuterie

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, plus curing of the meats. Then find out how these wild meats can be used to produce wonderful meals.

Find out more ….