After a quick knife chat on types, sharpening, holds and cutting techniques These classes are focused on really getting to grips with cutting a pig up the right way. In the process you will gain a better understanding of all the cuts, how to cook them and what you want next time you walk into a butcher shop even if you never end up cutting up a whole pig again. Not to mention lots of yummy pork to take home which you have butchered yourself.
We will also touch on the importance of animal structure and different breeds. Then the real fun begins when each person gets their own pork quarter. Several steps or cuts will be demonstrated then you get stuck in, then we do the next stage and so on until we have a pile of pork cuts and trim, we can then make a basic sausage or start on some bacon. If you decide to do bacon you can leave it with us to cure or take it home vacuum packed.
We then have a well deserved beverage and porky (of course) supper.
As The Butchery has a whole carcass principle you will be working on ether a hind or forequarter of pork throughout the night then taking home cuts from your piece as well as sharing with whomever worked on your other end of pig. Approx 12kg of pork bits depending on how clean you made those bones. Make sure you have a big dinner planned, some freezer space or very deserving friends and family to give away too. Meat will be packed and labeled to help you with your new found feast.
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So much pig! Part 2
RobinT attended in March 2019,
reviewed on 22 April 2019
Just to say I thought I'd rated this a 10/10, but thanks to doing it on my mobile managed to drop to 7/10.
It's a 10!
Thanks Nathan, I had a brilliant time. Trying to book in to bring my brother in law who's very jealous!!
So much pig!
RobinT attended in March 2019,
reviewed on 22 April 2019
My first experience of a real butchery class was brilliant. Nathan is a very patient teacher and I learned so much.
Top tip is to take a Wheely suitcase, you will come back with a lot of pig. If you're a couple going together that is a must!! As is freezer space or a tapeworm to get through everything.
We started with the basics, what the different knives are for etc, plus a run down of the pigs and their husbandry. After a quick run through the primal cuts of the pig carcass it's over to us to crack on.
We were taken atwp by step through the butchery and decisions you might take at each stage, slowly building up out butchers display. Plus a big ol' heap of trim and fat going to sausage. Making our own sausages actually was for me the final highlight. Let me just say that thinking you've mastered the butchers sausage twist is a real "I can do this?!" moment.
Great day out
user3779502054 attended in March 2019,
reviewed on 18 March 2019
A most wonderful educational fun day out, I learnt a lot about pork and making a butcher's knot as well as the art of tying the sausages together. Highly recommend this course, it was full on but very enjoyable. Not to forget the enormous amount of pork that I took home. Well done Nathan.
Punished by pork
jplaistowe attended in April 2018,
reviewed on 23 April 2018
Had an amazing day punishing the pork and left with the most enormous mound of pork to take home that I will be eating for weeks. It was a fantastic day that was really hands on. Great instructing by the team and thoroughly recommend doing this course. Looking forward to doing the beef one next already!
Absolutely fantastic day
David Aston attended in April 2017,
reviewed on 20 May 2017
I was given this as a Christmas present and have always been sceptical of these types of courses. However this was well organised and the instruction was clear and easy to follow. The quality of the pork was excellent (from Ben's mums small holding). I would definitely recommend this course if you want a hands on experience.
Punish the Pork
davidkong attended in January 2017,
reviewed on 16 January 2017
This was a Christmas present and I had a thoroughly enjoyable time! Despite being on my feet and a bit cold it was hardly noticeable due to the fun I had cutting up pieces of meat and at times was actually therapeutic! It was also a very sociable event. To top it all I got to stuff my fridge and freezer full of delicious pork meat and sausages. This is a highly recommended experience.
A great day - informative and fun
sallyanne422 attended in July 2016,
reviewed on 25 July 2016
I bought this experience for my son's birthday and decided it would be fun to do it with him. We had a great time and worked as a pair on a whole side of pork. Learning is always better when its fun as well and Nathan and Scott made it funny and thoroughly enjoyable. We struggled with string and had a giggle making the sausages and then all sat down together to a delicious stew with wine and bread. We also took home our achievements and will enjoy them for weeks to come. I cooked some of the sausages for supper and they were delicious. I'd thoroughly recommend this course to anyone.
MaxTu6781 attended in May 2016,
reviewed on 9 May 2016
Absolutely fantastic experience and well worth waiting for. Nathan was an excellent instructor with very clear directions and demonstrations and obviously very extensive knowledge and experience.
Topped off with dinner and wine, and a huge bag of pork to take home including a shoulder joint, leg joint, a piece of bacon to cure at home, around 15 sauasages, 7 huge pork chops and 3 escalopes the course represents excellent value.
Can't wait to return for the beef hindquarter and lamb courses.