Course Tutor David Coldman  

What you will learn

The hands-on butchery day at the Empire Farm is a very popular  course and early booking is strongly advised. On this full day course you learn butchering skills so you can deal with your own meat.

At the start of the day, you are provided with half a pig, and you work you way through the meat, butchering it under the guidance of our expert tutor. We end the day with a short sausage-making session, making use of all of the offcuts of meat produced during the butchery.  If time permits, we will also cure some bacon.

There are just 4 butchery places available on this course, so you get excellent supervision from our experienced butcher.

The course offers exceptional value as you get to pack up and take home all the meat you have butchered and your batch of sausages,  easily worth £150 if you had to buy it all in a supermarket.

Observers – we can accommodate a couple of additional people on this course, either as observers or as a ‘second person’ working on the same piece of meat as one of the people paying the full price. There is a small fee of £50 to cover this.

As few people have asked if they can bring their own pork to butcher which is possible, but please check with the office first and obviously there is a different pricing structure.

 

 

 

 

 

 

 

Administration

Most of the course takes place in the butchery which is not heated so warm clothing, woolly hat and thick socks are needed! We provide protective clothing. Please bring 2 or 3 cool boxes in which to take home your meat.

The course starts at 10 am with arrival from 9.40 am and aims to finish at about 5 pm. The price includes all tuition, course notes, light lunch and refreshments during the day, together with the meat and bones from half a pig (average weight 25-30 kg). Accommodation is not included.

The course costs £260 and a second person may attend, working on the same side of pork for £50

All bookings are made through Eventbrite – please click on the button below

Course dates

 

Sunday 28 May 2017                  Eventbrite - Hands on Butchery

Sunday 17 September 2017       Eventbrite - Hands on Butchery