The Whole Hog – a weekend of butchery and charcuterie
Course Tutor
What you will learn
Two days looking at pork butchery and charcuterie. The starting point for this course is two halves of pig and over the duration of the course your tutors, Marc and Dan, will show you how this meat can be butchered and turned into a wonderful selection of pork products such as bacon, pancetta, ham, coppa, sausage, chorizo, pate and pies.
Day 1 (Marc Frederic) starts with pork butchery, 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 looks at curing pork using both dry and wet cures to make a range of cured products such as bacon, pancetta, coppa, guanciale, and gammon.
Day 2 (Dan Green) 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 great for pig keepers who want to learn what they can do with their pork, 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.Although the content of the course covers two days, there are a limited number of places to attend on just one or other of the days (please contact office).
Most of the day takes place in the butchery which is not heated so warm clothing, woolly hat, 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
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.
Sat 4 Feb and Sun 5 Feb 2012 £220
Sat 4 Feb only £90
all prices include VAT @ 20%
| Course Tutor
What you will learn Two days looking at pork butchery and charcuterie. The starting point for this course is two halves of pig and over the duration of the course your tutors, Marc and Dan, will show you how this meat can be butchered and turned into a wonderful selection of pork products such as bacon, pancetta, ham, coppa, sausage, chorizo, pate and pies. Day 1 (Marc Frederic) starts with pork butchery, 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 looks at curing pork using both dry and wet cures to make a range of cured products such as bacon, pancetta, coppa, guanciale, and gammon. Day 2 (Dan Green) 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 great for pig keepers who want to learn what they can do with their pork, 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.Although the content of the course covers two days, there are a limited number of places to attend on just one or other of the days (please contact office).
Most of the day takes place in the butchery which is not heated so warm clothing, woolly hat, 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
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.
| Sat 4 Feb and Sun 5 Feb 2012 £220 |
|
| Sat 4 Feb only £90 |
|
| all prices include VAT @ 20% |