Three-day Butchery Course
Course Tutor
What you will learn
This three-day course covers the butchery of the lamb, pork and venison. The course is taught by both our tutors, Dan and Marc who will take different sessions. There is a mix of demonstration and hands-on participation. The days are intensive, potentially long, and cover a lot of material. Self-catering accommodation is available at Empire Farm and nearby for those who wish to stay locally.
Day 1 The first day looks at the butchery of lamb and venison. Marc shows how to skin a deer and then butcher the meat, as well make a range of products from venison including sausages and biltong. [game pie is covered later in the course]. A whole lamb is butchered and again you will be shown how to make different products from the meat, such as lamb ham.
Day 2 The starting point for this day is a whole pig and over the duration of the next two days your tutors, Marc and Dan, will show you how this meat can be turned into a wonderful selection of pork products such as bacon, ham, coppa, sausage, chorizo, pate and pies.
Pork butchery is an essential part of charcuterie as you need to know about the different cuts and how they can be used. You will be shown how to bone joints and prepare some of the more unusual cuts. The rest of the day focuses on curing pork using both dry and wet cures to make a range of cured products such as bacon, pancetta, coppa, guanciale, and gammon.
Lunch is at a gastro-pub with a visit to a couple of their local producers.
Day 3 starts with sausage-making which makes good use of the offcuts from the butchery, the shoulder and belly. Your tutor will also show you how to make chorizo. Nothing goes to waste, so the bones and head are boiled down to make stock and the meat used in rillettes. Next, attention turns to the pluck – the liver, heart and lungs which can be added to pork to make haslet, faggots and pates. And last on the agenda – the pork pie. You will get to take home some samples of the products made during the course.
This course is ideal for smallholders who want to learn what they can do with their meat, for owners of farm shops who want to add value to their meat and to foodies who want to learn to make some great tasting British charcuterie.
Administration
The numbers on these days are limited to 12 people so that everybody can see what is going on and ask questions. Most of the course 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,visits and other activities that are part of the course, course notes and light lunch and refreshments during the course.
Gift Vouchers
You can give a place on this course as a gift or reward. You will be asked for details of the recipient when you add the item to your basket.
We also offer flexible Gift Vouchers for any course.
Accommodation
Empire Farm has three double/twin bedded rooms available in the self-catering cottage, which can be booked for the duration of the course. There is a double 4-poster room with en-suite which is available for £180 incl VAT for three nights (Mon, Tues and Wednesday nights) and two twin-bedded rooms with the private use of a bathroom or shower room at £150 for the three nights. We supply food for a ‘self-cooked’ breakfast plus refreshments. If you book a room for three nights we will allow you to use the room for a fourth night free of charge, either before or after the course. The cottage is also available for a long weekend from Friday – Monday. There are plenty of things to do in the area for partners or friends who are not on the course but staying in the cottage. Partners are welcome to join the course for afternoon tea each day. Photos of the holiday cottage can be seen on the website.
Please contact the office for more details and to book a room. We are happy to try to organise ‘room share’ for those attending on their own.
Tues 1 November – Thurs 3 November
| Course Tutor
What you will learn This three-day course covers the butchery of the lamb, pork and venison. The course is taught by both our tutors, Dan and Marc who will take different sessions. There is a mix of demonstration and hands-on participation. The days are intensive, potentially long, and cover a lot of material. Self-catering accommodation is available at Empire Farm and nearby for those who wish to stay locally. Day 1 The first day looks at the butchery of lamb and venison. Marc shows how to skin a deer and then butcher the meat, as well make a range of products from venison including sausages and biltong. [game pie is covered later in the course]. A whole lamb is butchered and again you will be shown how to make different products from the meat, such as lamb ham. Day 2 The starting point for this day is a whole pig and over the duration of the next two days your tutors, Marc and Dan, will show you how this meat can be turned into a wonderful selection of pork products such as bacon, ham, coppa, sausage, chorizo, pate and pies. Pork butchery is an essential part of charcuterie as you need to know about the different cuts and how they can be used. You will be shown how to bone joints and prepare some of the more unusual cuts. The rest of the day focuses on curing pork using both dry and wet cures to make a range of cured products such as bacon, pancetta, coppa, guanciale, and gammon. Lunch is at a gastro-pub with a visit to a couple of their local producers. Day 3 starts with sausage-making which makes good use of the offcuts from the butchery, the shoulder and belly. Your tutor will also show you how to make chorizo. Nothing goes to waste, so the bones and head are boiled down to make stock and the meat used in rillettes. Next, attention turns to the pluck – the liver, heart and lungs which can be added to pork to make haslet, faggots and pates. And last on the agenda – the pork pie. You will get to take home some samples of the products made during the course. This course is ideal for smallholders who want to learn what they can do with their meat, for owners of farm shops who want to add value to their meat and to foodies who want to learn to make some great tasting British charcuterie. |
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Administration
The numbers on these days are limited to 12 people so that everybody can see what is going on and ask questions. Most of the course 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,visits and other activities that are part of the course, course notes and light lunch and refreshments during the course.
Gift Vouchers
You can give a place on this course as a gift or reward. You will be asked for details of the recipient when you add the item to your basket.
We also offer flexible Gift Vouchers for any course.
Accommodation
Empire Farm has three double/twin bedded rooms available in the self-catering cottage, which can be booked for the duration of the course. There is a double 4-poster room with en-suite which is available for £180 incl VAT for three nights (Mon, Tues and Wednesday nights) and two twin-bedded rooms with the private use of a bathroom or shower room at £150 for the three nights. We supply food for a ‘self-cooked’ breakfast plus refreshments. If you book a room for three nights we will allow you to use the room for a fourth night free of charge, either before or after the course. The cottage is also available for a long weekend from Friday – Monday. There are plenty of things to do in the area for partners or friends who are not on the course but staying in the cottage. Partners are welcome to join the course for afternoon tea each day. Photos of the holiday cottage can be seen on the website.
Please contact the office for more details and to book a room. We are happy to try to organise ‘room share’ for those attending on their own.
| Tues 1 November – Thurs 3 November |
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