In this course we’ll be learning how you can butcher a whole pig. We will start with a half carcass, cut it down into some fresh cuts and some which we’ll cure on the day and finish at home. We will take you through the theory of making charcuterie at home, the basic techniques, and also the pitfalls.
We’ll finish the day with a tasting of some bLACKHANd charcuterie and a beer or two as well. Then send you on your way with your spoils. The course will take place in the charcuterie itself which will provide you with a truly unique experience.
Please come equipped with bags large enough to transport your sausages and bacon from the day as you will be going home with around 4-6kg of meat.
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Hen Corner attended in June 2016,
reviewed on 8 June 2016
We had the best time at Black Hand Food this weekend, arriving to find half a pig on the table, along with a selection of knives, demonstrated how hands-on this would be.
After Hugo's introduction, the knives were handed over and we got to work. We cut the pig into manageable size sections whilst Hugo explained the different cuts available, both the well known leg, shoulder and belly and the lesser known collar and cheek.
After we removed significant bones to make butchery easier, we progressed to curing. Hugo demonstrated a dry cure technique that we applied to 3 large pieces of meat each to make bacon and explained the process of air drying cured meat both as whole joints and as salami sausages.
Once all the meat was prepared, we washed our hands, hung up our aprons and enjoyed a selection of delicious Black Hand Food products washed down with a cool beer.
As a guest, I came home with more meat than I could carry and am looking forward to my handmade bacon, salami, collar and lardo.
Thanks Hugo, I had a great time!