Product Description
We start with a whole pig in two halves and we will begin by making the primary cuts of the first half, this part is demonstration but this is a hands on class so you will be getting involved and hopefully helping to butcher the pig with us.
We will show you how to make home butchery manageable and what to do with all that pork once you have it.
The day is designed to go at a steady pace to suit the participants so no class will ever fit into set times, we will show you how to make sausages from flavours you choose, how to make a wet cure and a dry cure for making hams and bacon we’ll also make some salami or chorizo.
The day will start at 9am with a visit to the pigs and introductions to one another, we will then make our way to the education centre where we will get started on the first stage of the butchery.
At 1pm we will stop for lunch, this will be a pork product we prepare in the morning and we will cook it outside on the fire pit.
In the afternoon we will work with the meat we have already prepared, this is when you’ll learn to make sausages and cures and all going well you’ll be taking home a dry cured piece of belly or loin to finish at home and eat in a couple of months and some sausages, salami or chorizo.
We’ll finish our day with a chat to cover any questions you have, recommend where to buy equipment and you should be ready to head home at around 4:30pm.
Profits from all courses run at Edfords go toward helping vulnerable adults and children.
We can recommend local places to stay from campsites to luxury lodges on the North Norfolk Coast, which will all be within 20 minutes of Edfords Care Farm.
