Top Menu

PORK BUTCHERY, SAUSAGE MAKING & CURING

Rated 5.00 out of 5 based on 1 customer rating
(2 customer reviews)

£150.00

Our Butchery, Sausage Making and Charcuterie courses offer something a little bit different, visit our traditional Dales Farm, try your hand at butchery, sausage making, curing and lots more, great informative fun with superb Dales hospitality.
Dates available throughout the year, we usually hold our Butchery & Charcuterie courses on the last Friday of the month and the full day course costs £150.
Choose the date you prefer and the number of people and then check availability.  Gift Vouchers also available for any date.
Clear

Description

Our Butchery, Sausage Making and Charcuterie courses offer something a little bit different, visit our traditional Dales Farm, try your hand at butchery, sausage making, curing and lots more, great informative fun with superb Dales hospitality.
This full day course includes bacon butty & coffee to start, knife skills, pork carcass CSI, primal cuts, tools of the trade, family lunch at the Farm Shop, basic curing techniques of bacon & more, sausage making, take home a pork goodie bag of your handy work.
Dates are available throughout the year, we usually hold our Butchery & Charcuterie courses on the last Friday of the month.
19th January 2018
16th February 2018
23rd March 2018
20th April 2018
18th May 2018 SALUMI
29th June 2018
27th July 2018
28th September 2018 CHARCUTERIE
26th October 2018 SALUMI
30th November 2018
Choose the date you prefer and the number of people and then check availability.  Gift Vouchers also available for any date.

Additional information

Course Date

24th November 2017, 19th January 2018, 16th February 2018, 23rd March 2018, 20th April 2018, 29th June 2018, 27th July 2018, 30th November 2018, Butchery Course Voucher for Any Date

2 reviews for PORK BUTCHERY, SAUSAGE MAKING & CURING

  1. Rated 5 out of 5

    A very informative and enjoyable course. Chris and Nigel were excellent tutors and I think all of us on the course took away a lot of valuable information and newly acquired skills. From the excellent bacon sandwich on our arrival to the end of the day, it was pretty much full on. I was glad to see that rather than just watch someone demonstrate butchery skills, we were shown and then we’re told to get on wth it to butcher our own sections of carcass and then prepare, produce and knot our own sausages.

    • Many thanks for the review Geoff & glad you enjoyed the day. Chris

  2. Just a few words to say how much I enjoyed the day . Still boring everyone about pigs and sausages . Even had a chat about the courses with the chef at the Devonshire Fell .

    David Senior

Add a review