Pig Butchery and Charcuterie Weekend

This is a full weekend of learning everything you need to know from cutting a pig into primal cuts all the way to making your own salami and bacon.
The Course is Saturday 9:30 – 16:30 and Sunday 10:00 – 16:00, there are 100’s of places to stay within 20 minutes of Edfords so why not have a weekend away on the North Norfolk Coast and go home on Sunday evening with Sausages you’ll make on Saturday and bacon and chorizo from your own fair hands on Sunday.

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This is a full weekend of learning everything you need to know from cutting a pig into primal cuts all the way to making your own salami and bacon.
This course incorporates our Pig-In-A-Day and our Charcuterie courses into one hands on weekend, you can take advantage of our location on the North Norfolk Coast and stay in one of the hundreds of available hotels/B&B’s/campsites in the area. You’ll have plenty of time on the Saturday evening and we even start a little later on Sunday Morning so you have the opportunity to explore the area.
Over the weekend we will talk too you about the pigs we keep and breed on the farm and the welfare standards we work to so if you’re already keeping pigs or plan to in the future this is a fully detailed weekend and if you don’t keep or intend to keep pigs it is a very educational element of what we do here and why.
On day one we will teach you how to butcher a whole pig from nose to tail for some of your more traditional cuts such as chops, joints and belly slices, we’ll also cover the challenging butchers knot before we show you how to make your own sausages.
On the second day we start again with another whole pig and show you how to butcher the pig for a variety of cured products including hams, bacon, pancetta and a variety of salamis.
When we finish on Sunday afternoon you’ll leave the farm with a selection of products from your weekend as well as a wealth of knowledge of how to replicate our recipes at home.

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