A cosy cottage for couples or families to enjoy the farm
This course will give you an introduction to butchering your own pork, curing the meat and making sausages.
This course is great if you have, or are thinking about getting, your own pigs for pork. Not exclusively for pig owners, it's the perfect way to learn how to make delicious bacon and sausages at home.
Graham Waddington of Native Breeds will show you how to butcher half a pig. Graham will break down the meat in easy to manage stages: for joints, sausage making and curing.
Graham's sausages have the reputation of being the tastiest around and he'll share his tips and techniques for the perfect banger every time in the hands-on sausage making session.
After the final step of butchery Graham will demonstrate how to dry cure bacon from different cuts of pork. Once you've tasted this you'll never buy supermarket bacon again!
This course will run from 10am - 4pm.
All equipment and materials will be provided for you.
At the end of the day you'll get to take some sausages or bacon home with you.
Many thanks for the Pork Butchery, Curing & Sausage Making course. We enjoyed it immensely. Got some great ideas and have much more confidence.