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Sausage Making

Adult Sausage Making

  • Duration: 2 hours
  • Maximum 10 persons
  • Cost: £35 per person

Kids Sausage Making

  • Duration: 1.5 hours
  • Maximum 10 persons
  • Cost: £25 per person

Our sausage making courses are a great way to get stuck in and create your own unique flavours of sausage, using hand crank fillers and natural casing.

The Artisan Butcher will run you through the history of the humble sausage, its origins and some recipes from around the world. You’ll have fun making your own flavours of sausage and learning the traditional way of linking them, taking home all that you produce.

If you would like to book a place on any future sausage making courses please let us know by contacting us.

Know Your Pig Demonstration

  • Duration: 1 hour
  • Minimum 4 persons

£20 without meat, £35 with meat.

This 1 hour demonstration is a basic introduction into the fascinating world of the pig. Starting with a side of pork (half a pig) the Artisan Butcher will run through a short history of the pig touching on different breeds and their uses. We’ll look at the basic butcher’s tool kit then onto the cuts of meat. You’ll see were all the different cuts come from and a few of their uses along with cooking tips and how and what to buy. You will take home a small selection of meat for you to enjoy at home.

This is a great course for any foodie interested in meat to gain an insight into pork and butchery.

If you would like to book a demonstration please contact us.

The Frugal Pig

  • Duration: 4 hours
  • Maximum 10 persons
  • Cost: £120 per person

The Frugal Pig course looks at how to get the most from the pig and the more economical cuts of pork.  You will be welcomed with drinks and some meaty treats on arrival before watching the Artisan Butcher demonstrate his skills butchering a side of pork (half a pig).  During the demonstration you will learn about the history of the pig and all its many uses from the hand to the snout! Each cut will be described in detail with its many uses and tips and hints on how to cook them.  Along the way you will be taught how to use the butcher’s tools of the trade and the correct way in which to sharpen them.

Then it’s over to you! You will now get to grips on your own shoulder of pork breaking it down into what’s good for you: chops, joints and steaks, whatever you would like.  The course will finish with a fantastic feast of porky delights and a few glasses of wine or soft drinks for the drivers and a chance to chat to the Artisan Butcher and your fellow course mates.

If you would be interested in attending this course in future, please let us know by contacting us.

‘THE WHOLE HOG’ From Nose to Tail

  • Duration: 6 hours
  • Maximum  10 persons
  • Cost: £220 person

This is the big one! If you would like to stock your freezer with half a pig that you have butchered yourself then this is for you. This is a full days course that will be mainly practical. On arrival you will be greeted with drinks and some meaty treat canapés. The Artisan Butcher will then run through basic health and safety involved and the butcher’s tool kit before moving on to teach you the art of how to sharpen a knife correctly.

The day will consist of a series of demonstrations from the Artisan Butcher followed by practical sessions where you will get up close and personal with your pork. Starting with the head and shoulder we will look at the hand and thick end, before finding out how the bath chap and guanciale is made and much more.

Then it’s onto the loin and belly where we will be looking at the art of curing, and how to make pancetta, back and streaky bacon. We will also discuss and how to utilise herbs, spices and cure mix to create the best possible flavours so you can create your own unique products.

Moving onto the leg: you’ll learn how to bone and roll it for a classic roasting joint or seam out the individual muscles for many more uses.

A light lunch and refreshments will be served with the main feast being at the end of the course. After lunch we will look into the humble sausage, its origins and history and some recipes from around the world. You’ll have fun making your own flavours of sausage and the traditional way of linking them. On completion of the course you will be treated to a fantastic feast of all things pork and seasonal served with wine and refreshments.

All protective clothing will be provided you just need to bring something to take your pork home in. We will provide wrapping and bags, we suggest you bring 3 or 4 jute type bags.

If you are interested in booking onto the Whole Hog course in the future, please let us know by contacting us.