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PORK BUTCHERY, SAUSAGE MAKING & CURING

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

£140.00

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 £140.
Choose the date you prefer and the number of people and then check availability.  Gift Vouchers also available for any date.
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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.
30th June 2017 FULL
28th July 2017 FULL
24th November 2017
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

17th February 2017, 28th April 2017, 30th June 2017, 28th July 2017, 24th November 2017, Butchery Course Voucher for Any Date

1 review 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

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