Butchery Courses - Town End Farm Shop

Yoredale Blue Wensleydale Cheese

Chris Wildman — Tue, 17 Dec 2024 16:27:47 +0000

YOREDALE BLUE WENSLEYDALE CHEESE

The blue version of our traditional Yoredale Wensleydale. It is clothbound and aged for 1-2 months, before being pierced and aged further. The piercing allows the blue veins to form and break down the tart-freshness of the Wensleydale, giving it a smooth and soft texture with mellow spicy-blue flavour.

Years ago, before the advances of cheese-making techniques, Wensleydale cheese made on farms in the area often would naturally blue, so we were keen to recreate this historic cheese.

Unpasteurised Cows Milk, Vegetarian from Ben & Sam Spence, Curlew Dairy, Wensleydale, approx 250g piece from our deli counter.

The post Yoredale Blue Wensleydale Cheese first appeared on Town End Farm Shop.

Italian Salumi, Charcuterie & Curing Courses

Chris Wildman — Wed, 24 Aug 2016 14:34:44 +0000

A full Day Course of Pork Butchery and Traditional Italian Salumi.
Join us for an Italian Salumi Day, learn how to make Lonza, Lardo, Guanciale, Pancetta, Coppa, Salami and much more…

This full day course includes bacon butty & coffee to start, knife skills, pork carcass CSI, Italian primal cuts, tools of the trade, family lunch at the Farm Shop, Italian curing techniques of Pancetta, Coppa & Salami making, take home course notes and a pork goodie bag of your handy work.

Dates available throughout the year, we usually hold our Butchery, Salumi & Charcuterie courses on the last Friday of the month and the full day courses cost £220.

30th October 2026 – Italian Salumi COURSE FULL
26th February 2027 – Italian Salumi
19th March 2027 – Italian Salumi
21st May 2027 – Italian Salumi
29th October 2027 – Italian Salumi

The post Italian Salumi, Charcuterie & Curing Courses first appeared on Town End Farm Shop.

Pork Butchery Course, Sausages & Curing

Chris Wildman — Tue, 05 Jan 2016 11:45:07 +0000

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 dry cured 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 available throughout the year, we usually hold our Butchery, Salumi & Charcuterie courses on the last Friday of the month and the full day courses cost £220.

25th September 2026 – Pork Butchery
27th November 2026 – Pork Butchery

30th April 2027 – Pork Butchery

24th September 2027 – Pork Butchery

26th November 2027 – Pork Butchery

Choose the date you prefer and the number of people and then check availability. Gift Vouchers also available for any date.

The post Pork Butchery Course, Sausages & Curing first appeared on Town End Farm Shop.