Course Tutor
Sally Morgan of the Empire Farm What you will learn The Empire Farm has a small herd of Gloucester Oldspots, Saddlebacks and Kune Kune pigs. The course looks at all aspects of small scale pig keeping from choosing the right breed, raising pigs through to slaughter and dealing with the meat. The morning covers the different breeds, where to buy weaners, the amount of space that is needed, the type of housing, diet, disease, transport and the regulations. The afternoon focuses on what to do with all the meat. We will cover topics such as finding an abattoir, butchering the meat and then processing it to make sausages, bacon and ham. The day ends with a practical session on sausage making. Note this is a beginners course and we will not be dealing with aspects such as breeding pigs. Administration The numbers on this courses are limited to 12 people so that there is plenty of opportunity to discuss specific topics of interest and to have a hands-on session in the butchery. Much of this course takes place outside so warm weatherproof clothing and wellington boots are needed, plus a change of shoes. The price includes all tuition, course notes, light lunch and refreshments during the day. | 
