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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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.
How much pork can you fit in the boot of a saloon?
edprygodzicz attended in March 2016,
reviewed on 21 March 2016
I never write reviews. So this should tell you about my opinion on this day experience.
It was a fantastic way into butchery, led by a relaxed teacher (Nathan). Showed first then let you follow on your own carcass. Easy to discuss the topic and generally nice bloke. Happy to discuss the business of meat as well as how to butterfly pork shoulder. Apart from learning an awful lot, and having a laugh doing it, the pork is the tastiest pork I've ever eaten. It makes you think about the rubbish that is served up in supermarkets and 'leading' independent butchers.
Needless to say, whether you want to learn more about the different cuts or simply to get your hands on an obscene amount of the best pork in the UK....you'll be lucky to find something better to do on a Sunday afternoon!
So much pork
gingerchris attended in July 2015,
reviewed on 6 July 2015
My fridge and freezer are packed with various cuts of pork, from thick cut chops to roasting joints to more sausages than one person should ever own.
What a great day, Nathan and Scott were fantastic teachers, very patient with those of us not so good at tying knots or sausages and happy to answer any and all questions we raised throughout the day.
I've done some classes at other butchers before and in my opinion this was the most thorough and generous with the amount you take home, as well as feeling like the most personal - the small class size and long day meant there was plenty of time to ask questions or get guidance of anything I was unsure about.
I would highly recommend this class.
Punish / praise the pork!!
Danny.P. attended in January 2015,
reviewed on 27 January 2015
What a great way to spend the afternoon. Had such a good time. Nathan is a great teacher and so patient. He so knows his trade! So much to take in and learn. Have dreamt about pork two nights in a row now.
Tried the sausages yesterday. Sweet Jesus they are ..... Mmmmmmm Goooooood.
If you do the course you will not believe how much meat you come away with.
Must also say a big thank you to Nathan's wife for the lush beef stew at the end of the day. Again super good.
I will defo be doing another course as and when. Need to clear the freezer first!
Thank you both for a great time