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Pig Butchery Course

Pig Butchery Day

  • This course has passed.

Our Pig butchery day covers everything you need to know about keeping and butchering pigs. We start by talking about pig husbandry, the types of pigs that are kept and can show you our pigs here at Vale House Kitchen (we usually have some Oxford Sandy and Blacks in our orchard.) We then cover the breaking down of the pig into primary cuts and move onto roasting joints and chops.  Its then onto the art of sausage and salami making, followed by curing techniques for bacon, coppa, hams and air dried ham. We also like to demonstrate some smoking techniques. Lunch is provided.

Confidence in butchering a whole pig
Cooking different cuts of pork
Curing and smoking
Health and hygiene awareness
Knife skills
Looking after pigs
Managing and preserving different cuts of pork
Saw and clever safety

Course date: 30th March 2019

Price per person: £195

1 day - 10:00 am - 5:00 pm


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“Lots of fun. We’ll come again.”

Course Member - Pig course

“Excellent friendly setting, made to feel very welcome. Robin answered all our questions, even the daft ones!”

Course Member - Pig course

“Hard to see how this could be better. Robin is a fantastic tutor.”

Course Member - Pig course