Pig in a Day Course - School of Artisan Food

About

Thursday 19th July 2018
Saturday 29th September 2018
Thursday 15th November 2018
The School of Artisan Food
£190

This one-day course will give you the opportunity to explore every part of a pig, from nose to tail. As well as learning practical knife skills and butchery techniques, you’ll gain fascinating insight from our expert butchers into the journey of a pig from farm to table.

Our tutors and meat experts Rich Summers and Chris Moorby will share their extensive knowledge of the butchery industry in a morning session covering topics including rare breeds and basic pig-keeping tips. They will then show you how to butcher a side of pork, helping you to understand primary cuts and secondary joints and how to cook them.

During the afternoon, you will work your way from cheek to jowl, learning which cuts are best for roasts, braises, sausages, pâtés and terrines to give you the confidence to match different cuts of meat to your favourite recipes and dishes.

Over the course of the day you’ll be learning about:

    How to choose good pork based on source, appearance and breed
    Diverse cuts of fresh pork and their culinary uses
    Simple butchery techniques and knife skills
    Hand cutting, mincing, stuffing and tying techniques for sausages
    How to make a terrine
    How to stuff and tie a joint for roasting.

Instructor demonstrations will include preparing Italian guanciale or cured pig cheek and cooking with offal or how to use the 'pluck'. You will also make the following products to take home and enjoy:

    Traditional British sausages
    Small stuffed loin.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

Father’s Day offer. 10% discount off the courses and dates with code FDKPE10.