Comments on: Pork Butchery Course, Sausages & Curing https://townendfarmshop.co.uk/product/pork-butchery-sausage-making-curing/?utm_source=rss&utm_medium=rss&utm_campaign=pork-butchery-sausage-making-curing Yorkshire Dales Farm Shop Sat, 25 Apr 2026 16:21:53 +0000 hourly 1 https://wordpress.org/?v=7.0 By: Paul Constantine https://townendfarmshop.co.uk/product/pork-butchery-sausage-making-curing/#comment-26425 Thu, 01 Jun 2023 11:16:27 +0000 http://townendfarmshop.co.uk/?post_type=product&p=148#comment-26425 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.

]]> By: Chris Wildman https://townendfarmshop.co.uk/product/pork-butchery-sausage-making-curing/#comment-339 Tue, 01 Aug 2017 15:20:29 +0000 http://townendfarmshop.co.uk/?post_type=product&p=148#comment-339 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

]]> By: Chris Wildman https://townendfarmshop.co.uk/product/pork-butchery-sausage-making-curing/#comment-148 Fri, 27 Jan 2017 21:34:38 +0000 http://townendfarmshop.co.uk/?post_type=product&p=148#comment-148 In reply to Geoff Marshall.

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

]]> By: Geoff Marshall https://townendfarmshop.co.uk/product/pork-butchery-sausage-making-curing/#comment-141 Wed, 25 Jan 2017 15:30:14 +0000 http://townendfarmshop.co.uk/?post_type=product&p=148#comment-141 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.

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