Butchery and sausage making courses at The Black Pig
Our short courses are aimed at meat enthusiasts & keen cooks who want to pick up new butchery skills & learn more about where their meat comes from.
During the courses there are lots of opportunities to learn about your local meat producers, the meat industry and to discuss cooking meat in general. All our courses are run for just two people so that lots of individual tuition and hands on experience can be given.
All our courses are very hands-on and you’ll get to keep all the meat you prepare. No butchery experience is needed!
Email theblackpigbutchers@hotmail.com or call us on 01304 379686 to book your butchery or sausage making course. Courses run on Sundays and Mondays.
Lamb course
On this course you will butcher a local free range lamb from start to finish, learning techniques such as boning out and cutting chops & steaks. You’ll also get to have a go at tying large joints and making meatballs or sausages with fresh herbs and seasonings.
This course is for two people and costs £185 per person. It takes about 3 hours and you’ll take home all the meat prepared on the day.
Pork course
The pork course is the longest course we run. On it you will learn how to break down a whole side of pork, firstly into primal cuts and then into chops, steaks and boned and rolled joints of meat. The second stage of the course is bacon curing and sausage making using traditional curing methods, fresh herbs and natural casings.
This course is for two people and costs £195 per person. It lasts about 4 hours and you will take home all the meat prepared from the side of pork.
Sausage making course
During the course you will cover pork butchery, sausage recipes and sausage making. There is a large variety of recipes to choose from and you can also make up your own seasonings using ingredients such as wild garlic and beach fennel.
This course is for two people and costs £125 per person. It takes 2-3 hours and you’ll take home approximately 7.5kg of sausages.
Jim’s review
“With expert guidance, we prepared half a rare breed (Oxford Sandy Brown) into roasting joints, cured some loin and leg for bacon and gammon, made two types of sausages and generally had a brilliant and informative evening. Most importantly we were taught to respect the animal by using virtually the whole carcass for the table. The results were simply delicious and I can’t recommend it enough to anyone with an interest in ethically sourced, local meat. ”
