On our one day introduction course to pig butchery we cover will cover the following:
Dividing the pig into prime cuts
Identifying the less well known cuts
Boning and chopping chops
Rolling joints and tying butchers knots
Stuffing and linking sausages
Learning about equipment, knives and knife care
Dry Curing your own pork to bacon
Are you a keen cook or amateur chef? Do you have a small holding or are you interested in home butchery. If you would like to learn about cuts of meat, how to cure your own bacon and make your own sausages then this is the course for you.
The course has been designed to meet all levels of interest and experience.
You will spend time with a skilled knowledgeable butcher and because the course numbers are kept small you will have time to learn hands on skills and experience butchering one of our Brogdale’s pigs.
We will also cover all the food hygiene regulations relating to home butchery.
Every participant will take away some pork cuts and sausages that they have prepared during the day.
We can also arrange Corporate days for team building, learning new skills and having a fun day at our Brogdale Farm site.
The course cost £120 per person (inclusive of VAT)
The price includes all tuition, course notes, lunch and refreshments during the day. There are no hidden extras. Please make cheque's payable to “The Butcher of Brogdale” and send to the address below,
All courses start at 10am and finish at 4pm
at The Market Place Brogdale Farm, Faversham, Kent ME13 8XZ
Booking Your Place on The Course
If you are interested in coming on one of these courses please contact us completing the booking form or email@example.com
or call 07725 901275.
Because we keep course numbers small please book early to avoid disappointment.
On completion of the booking form there will be an option to pay using PayPal.