Course Tutor
Dan Green of 12 Green Acres What you will learn The morning is spent on basic butchery. There will be a brief look at health and safety aspects of dealing with meat, and the equipment needed. Dan demonstrates how to butcher a pig, discussing the various cuts and how they can be used. The afternoon is spent making sausages. Dan explains what goes into a sausage and demonstrates all the stages in making sausages. This is followed by an interactive, 'hands-on' session, and everybody has a go at inventing their own sausage recipe, testing it and stuffing and linking up their own sausages to take home. Administration The numbers on these days are limited to 8-10 people so that everybody can see what is going on and ask questions. There will also be an opportunity to buy some of the pork that is butchered during the day and order some cuts for making sausages. Most of the day takes place in the butchery which is not heated so warm clothing and thick socks are needed! We provide protective clothing. The price includes all tuition, course notes, light lunch and refreshments during the day. Gift Vouchers If you would like to give a place on this course as a gift or reward, please buy one of our transferable Gift Vouchers. | 
