Whether you’re interested in raising your own pigs (as we do at Vale House), or just a keen cook looking to acquire new skills and learn more about how your meat comes to the table, this fascinating Pig Butchery Course covers everything from pig husbandry to smoking, curing, sausage making and more.
DurationWhether you’re interested in raising your own pigs (as we do at Vale House), or just a keen cook looking to acquire new skills and learn more about how your meat comes to the table, this fascinating Pig Butchery Course covers everything from pig husbandry to smoking, curing, sausage making and more.
Skills
The day starts with a brief introduction to pig husbandry, with some great tips for getting started and the chance to meet our lovely Oxford Sandy and Blacks in the Vale House Kitchen orchard. We’ll then move onto the butchery side of things and tackle the task of breaking down the pig into primary cuts, before moving on to roasting joints and chops. This is not only a fascinating process but a great opportunity to improve your knife skills too.
After a fabulous lunch we use the second half of the day focussing on some of the delicious things you can make with pork. We’ll make our own sausages and salami, run through curing techniques for bacon, coppa, hams and air-dried ham, and demonstrate smoking techniques too. At the end of the day you’ll head home with a variety of porky products that you have made along with a course booklet full of recipes and useful tips.
Vale House Kitchen is a bespoke country skills and cookery school situated in the village of Timsbury 8 miles southwest of Bath. We offer all the traditional courses you would expect from a cookery school.
But have the added dimension of teaching skills such as fishing, shooting, foraging and butchery and have a real field to fork philosophy runninng through our courses.
On this one-day nose-to-tail butchery course you’ll have plenty of time on the knife. British Champion Master Butcher Stephen Hill will guide you through the primary cuts of lamb, showing you how they’re prepared.
Our Masterclass is a four hour intensive cookery session where you will have the exclusivity of our Executive Chef as your tutor. An example of what we could teach you in your one-to-one:
This is an excellent opportunity for anyone who loves to cook and wants to learn the art of pork butchery and cooking. You will leave the course with newfound knowledge, skills, and confidence to create fantastic dishes for your friends and family.
A unique, hands-on six-day course in traditional butchery methods under the expert guidance of Andrew Sharp. During the course, you will learn a range of practical skills and gain an in-depth understanding of the artisan butchery sector.
Learning to use each knife confidently and accurately takes a great deal of practice.
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