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Pork Butchery Course, Sausages & Curing

(2 customer reviews)

£160.00

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 from £160.
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.
Friday 24th May 2019 – Italian Salumi
Friday 27th September 2019 – French Charcuterie
Friday 25th October 2019 – Italian Salumi
Friday 29th November 2019 – Pork Butchery FULL
Friday 28th February 2020 – Pork Butchery
Friday 27th March 2020 – Pork Butchery
Friday 24th April 2020 – Pork Butchery
Friday 22nd May 2020 – Italian Salumi
Friday 25th September 2020 – French Charcuterie
Friday 30th October 2020 – Italian Salumi
Friday 27th November 2020 – Pork Butchery
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

29th November 2019, 28th February 2020, 27th March 2020, 24th April 2020, 27th November 2020, Butchery Course Voucher for Any Date

2 reviews for Pork Butchery Course, Sausages & Curing

  1. Geoff Marshall

    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.

    • Chris Wildman

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

  2. Chris Wildman

    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

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