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 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 £200.
27th October 2023 – Italian Salumi FULL
24th November 2023 – Pork Butchery FULL
26th January 2024 – Italian Salumi
23rd February 2024 – Pork Butchery
29th March 2024 – Italian Salumi
26th April 2024 – Pork Butchery
31st May 2024 – Italian Salumi
28th June 2024 – Pork Butchery
27th September 2024 – Pork Butchery
25th October 2024 – Italian Salumi
29th November 2024 – Pork Butchery
24th November 2023 – Pork Butchery FULL
26th January 2024 – Italian Salumi
23rd February 2024 – Pork Butchery
29th March 2024 – Italian Salumi
26th April 2024 – Pork Butchery
31st May 2024 – Italian Salumi
28th June 2024 – Pork Butchery
27th September 2024 – Pork Butchery
25th October 2024 – Italian Salumi
29th November 2024 – Pork Butchery
Choose the date you prefer and the number of people and then check availability. Gift Vouchers also available for any date.
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
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
Paul Constantine –
What an excellent well presented course. Nigel and Chris are obviously competent and experienced but fantastic at explaining and making everyone feel welcome. full hands on approach and a full day learning and eating the products. would recommend to anyone.