Time:    6.00pm – 10.00pm           Dates:   please contact us         Price:    £140.00 per person

This short course will give you the opportunity through hands on experience to have the confidence to break down a side of pork.  Jan will take you through the anatomy of the pig and you will discover how to get the best cuts from the carcase.

The course will be very much hands on and you will be given the chance to develop butchery skills and to even try some curing .

We end the evening session with an informal meal of scrumptious pork served either in our restaurant or the Farmhouse kitchen.

You will be able to take home a selection of products that you have worked on during the evening.

Prices include refreshments and an informal meal with a glass of wine.   All course notes and recipes, ingredients and supplies, aprons and protective wear will be provided.  Course content is by no means set in stone and can be adapted to suit the group.

Course content:

6.00pm – 6.30pm              Arrival with refreshments served in the restaurants

6.30pm – 9.00pm              Evening session

9.00pm – 10.00pm           An informal meal with a glass of wine

Evening session:

Once in the prep room you will be kitted out with protective wear.  The session starts with a demonstration on how to break down the side of pork into primals and then further into smaller cuts. You will then have the opportunity to get hands on and experience doing this yourself.   Have a go at some curing - maybe some bacon or a pig cheek. 

An informal meal of delicious pork will be served either in our restaurant or the farmhouse kitchen.