|18 Apr 2013 9:00 AM - 5:00 PM
This day will be split into two sessions – a morning demonstration of butchering down a half pig (side of pork) and then an afternoon practical tutorial session.
Members may book either the morning at £25pp or the full day at £50pp.
Due to space limitation places are capped at 10 for the morning session. The afternoon will be booked on a 'table' basis, with each table catering for a side of pork. there will be four tables available and each can be shared by up to two people – perfect if you are a couple or sharing with a friend!
Sides of pork can be purchased at £80 per side and paid for on the day. Alternatively if you have your own pig you can arrange delivery at the venue on the day (please discuss with the GTO).
The morning session will cover preparation, practical considerations of butchery at home, health & hygiene, equipment, technique, a demonstration of cutting a side down into basic cuts, curing, sausages and offal.
The afternoon will cover practical butchery with assistance – bacon curing may be included but due to time restrictions sausage making will not be included. PLEASE NOTE ALL AFTERNOON SPACES ARE NOW BOOKED.
Please ensure you select the most appropriate ticket and contact the GTO if any concerns. Please ensure you advise in the comment box if you require to order a side of pork.
Bookings are closed for this event.