hosted by The Butchery Ltd
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.