Posted 5 years ago by Snizl for Visit Nottinghamshire
Pork Butchery Course - School of Artisan Food
Event Dates
9:00am, Sat Jun 2nd
7:00pm, Fri Jul 27th
About this Event
£240
This practical one-day course is ideal for anyone wanting to learn introductory knife skills and butcher’s block techniques, including those who enjoyed our Pig in a Day course and want to get more hands-on.
Guided by experienced butchers and meat experts Chris Moorby and Rich Summers, you will work with a side of pork learning a range of butchery and knife techniques. You will butcher a carcass into primary cuts, their secondary joints and discover the many culinary uses for each part of the pig.
During the day you will learn about:
How to choose good pork based on source, appearance and breed
Diverse cuts of fresh pork and their culinary uses
Introductory butchery techniques and knife skills
Hand cutting and mincing techniques for sausage stuffing and tying
How to prepare and tie a joint for roasting
How to make sausages
All the meat that you butcher will be available to take home, along with sausages produced on the day, so please bring a suitable cool bag.
This practical one-day course is ideal for anyone wanting to learn introductory knife skills and butcher’s block techniques, including those who enjoyed our Pig in a Day course and want to get more hands-on.
Guided by experienced butchers and meat experts Chris Moorby and Rich Summers, you will work with a side of pork learning a range of butchery and knife techniques. You will butcher a carcass into primary cuts, their secondary joints and discover the many culinary uses for each part of the pig.
During the day you will learn about:
How to choose good pork based on source, appearance and breed
Diverse cuts of fresh pork and their culinary uses
Introductory butchery techniques and knife skills
Hand cutting and mincing techniques for sausage stuffing and tying
How to prepare and tie a joint for roasting
How to make sausages
All the meat that you butcher will be available to take home, along with sausages produced on the day, so please bring a suitable cool bag.