Pork Butchery Curing and Sausage Making with Native Breeds at Humble by Nature
Pork Butchery Curing and Sausage Making with Native Breeds at Humble by Nature Pork Butchery Curing and Sausage Making with Native Breeds at Humble by Nature Pork Butchery Curing and Sausage Making with Native Breeds at Humble by Nature

Pork Butchery, Curing & Sausage Making

Date
Spaces
Cost
 
Sunday 9th Jul 2017
Full
£105.00
Sold out

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! 

Graham Waddington Course Tutor in Charcuterie at Humble by Nature

Graham owns and co-runs Native Breeds, a small artisan charcuterie in Gloucestershire. He is one of the few specialists in Britain who are expert in the curing, fermenting and air-drying of meat.

What to bring and other essential info

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.

Reviews & Tweets about this course

Many thanks for the Pork Butchery, Curing & Sausage Making course. We enjoyed it immensely. Got some great ideas and have much more confidence.

Dave and Rosie
 

Best course to do next

Other courses you might like