Course Overview
Welcome
Meet your instructor for the day in our fully equipped butchery school. Your day will begin in the classroom at 9am with a health and safety briefing and a run through of what your day will involve, before you move from theory into practical.
Part one
An introduction to pork butchery. Scott will take you through a masterclass in butchery. Teaching you how to break down half a pig into the various cuts and explaining the uses of each element and the skills needed to get the perfect joint. Students will have the opportunity to get hands on, learning knife skills as well as the makeup of the animal.
Lunch
Lunch consists of one of our award-winning pasties, made by our fantastic group of Crimpetts. Enjoy in our sunny garden (Cornish weather depending) or in our conference room.
Part two
What makes a good sausage? In part two of the course you will learn everything there is to know about sausages, from what skins to use and the various herbs and seasonings to the intricate skill of linking.
Close
You will get to take home a butchery goody bag with items to get you started at home as well as some of the cuts of pork that you have butchered that day to cook and enjoy.*
After completing the pig in a day course you’ll have a sound grounding in pork butchery and sausage making. You will understand the importance of quality of provenance, the craftsmanship involved in butchery, craftsmanship, and be well equipped to create your own delicious sizzling sausages in your own home.
*Only applicable on full day courses.
Further information
This course is run from Etherington’s Butchery School in Cornwall – located near Scorrier SAT NAV: TR16 5DF.
If you need local accommodation we have a full list available.
We would advise that this course is really only suitable for age 16 and upwards – we put these guidelines in place for the safety comfort and enjoyment of all our guests.
