Course Tutor 

David Coldman

What you will learn

This weekend course has become one of our best-sellers so don’t delay in booking.

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 tutor 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, lard and rillettes

Day 1 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. Then we move on to processing, starting with  the off-cuts from the  butchery which go into the sausages. We will also tackle chorizo. The day ends with making a pate and some  faggots that will be  eaten for lunch on Sunday.

Day 2 starts with the second half of pig, this time looking at how the butchery for curing is different from that demonstrated on Saturday.  We will use both wet and dry cures in this session  to make a range of cured products such as bacon, pancetta, coppa, guanciale, and gammon. Nothing goes to waste, so the bones and head are boiled to make stock and the meat used in rillettes. 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.

Make a weekend of it: come down on Friday night and stay locally. Enjoy a lovely evening meal and then come along to the course on Saturday morning. What could be better- our suggestion is the Ship Inn, a few miles away in West Stour, Dorset with a great restaurant featuring locally-sourced foods.


Read more about this weekend in our blog.












The numbers on these days are limited to 10 people so that everybody can see what is going on and ask questions.

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.

Course dates for 2018

Saturday 23 and Sunday 24 June 2018  £260  Tickets sold through Eventbrite

Eventbrite - The Whole Hog Weekend