In Association with West Suffolk Colleges Culinary Arts Academy our ‘Pig in a day’ Course will take place at West Suffolk Colleges Academy training kitchens and Edmunds restaurant.
Working alongside our team and Nigel our Master Butcher with over 40 years experience. The day will be a relaxed enjoyable time spent learning the basics of how to butcher a pig and make your own fabulous sausages.
You will be welcomed by Katie in Edmunds restaurant where there will be refreshments and a light talk of what we will be covering. Then we will head off into the meat larder to talk about carcass quality, and conformation and why we have chosen to use a Oxford Sandy and Black pig as our pig of choice. (Promoting free range rare breed meat is something we are very passionate about at Heath farm Suffolk.) A demonstration will then take place by our Master butcher showing the basics of how to butcher a pig, covering traditional butchers cuts, and boning skills.
Along with Katie and her team you will then get your hands on a carcass and the hands on learning begins. Learning techniques, tricks of the trade and how to handle a boning knife, butchers saw and other equipment.
There will be a break for lunch where a light lunch is provided, then back to the kitchen for more skills and finally to make your own sausages. Choosing what flavour combinations you would like to work with using all fresh ingredients with lots of tasting and trying before make your final selections.
At then end of the day you will go home, with a hand outs pack covering what was covered in the days course, your sausages and a armful of pork from what has been butchered.
What you’ll learn:-
On our course you will learn the basic skills of butchering a pig. It will be done in a fun, imformative hands on way, covering all learning sytles and any basic knowledge you may already have.
This course will then lead into a more advance butcher courses, leading the way for personal growth and development in knife skills, butchery, and curing.
Our first course will take place on Saturday 29th April. 10am to 4.30pm
Course cost £240
You will be taught by professionals with many years experience and along side Nigel, Katie Lectures and is an Assessor for NVQ’S and VRQ’S in teaching Professional Cookery at West Suffolk ‘s Culnary Arts Academy and Work Place Learning.