Your Cart is Empty
May 31, 2023 3 min read
In our specially built demo kitchen above our shop in Warwick we’re now offering a range of butchery courses for up to 8 people at a time. These are a great team builder or away-day for your Company or they can be booked for yourself or as a gift
Lasting about 3 hours, with daytime and evening options they make a great birthday gift, or one for Father’s or Mother’s Day.
We’re developing more courses all the time, so if there’s some skills you’ve always wanted to learn, then please email us with your idea. Our contact email is info@theartisanbutcher.com, we’d love to hear from you.
Here’s a selection of our current courses.
Sausage Making Course
This relaxed and informal course will take you from the start to the finish of the sausage making process and at the end of the course you will have a good understanding of how to make your own hand linked, artisan sausages.
We start with an insight into supply chain and the type of meats we use, including deboning and preparation. From here we look at types of seasonings that can be used, and their effect on taste and texture.
The fun bit is preparing and mixing the product, with do's and don'ts, and filling and linking!
You will take home some of the sausages that you have made and we’ll even provide some cooked samples with different flavourings as an inspiration during the course.
Curing Bacon, Gammon & Pancetta
This course will take you through the curing process, giving you a good understanding of how to select and prepare meats, cures and make your own Bacon, Gammon & Pancetta.
We start with an insight into the supply chain and the type of meats we use, including a demonstration of deboning and preparation. From here we look at the various types of curing methods that can be used, and how you can produce everyday products from home.
Get hands on and influence your chosen product with your own flavour profiles, from treacle to juniper, and you will be able to take some product home that will be ready for sampling in a few weeks’ time.
The Whole Pig
In this class we will show you how to butcher a free-range pork carcass. It’s hands on and at the end of it you should be confident to tackle butchering your own whole pig.
We cover carcass quality, the importance of fat cover and how confirmation effects yields and margins. You will learn how to prepare both traditional cuts and the more trendy. This will include all the classic roasts, through to Boston butts and Tomaporks!
Some cooked samples will be included that will pay homage to our super tasty free-range pork!
The Whole Lamb
In this class we will show you how to butcher a lamb carcass. It’s hands on and at the end of it you should be confident to tackle butchering your own whole Lamb.
We cover carcass quality, the importance of fat cover and how confirmation affects yields and margin. You will learn how to prepare both traditional cuts and the more trendy. This will include all the classic roasts, through to french-trimmed racks, butterflied legs and how to make koftas ready for the BBQ.
Some cooked samples and recipe ideas are included, so come and try our slow cooked lamb in our very own Greek rub.
The Beef Steak Masterclass
For steak lovers who want a more in-depth knowledge of what makes good beef, this course covers our approach to sourcing, ageing and the final preparation of great tasting steak, from farm to fork.
You will learn about carcass quality, the dry ageing process, follow the deboning of a Beef Roasting Joint, including Fillet, Sirloin, Rib & Rump preparation.
We cover the classic roasts within these cuts, including French trimmed Rib, Rolled Sirloin, whole Fillet, plus all of your favourite steaks, including some great sharing steaks like Cote de Bouef, Picanha and Chateaubriand. The course culminates in the kitchen, with how to cook a great steak and of course includes some tasting!
As an individual attendee you will leave with enough steak for two and have the option to purchase extra with a great discount.
Corporate bookings can be tailored to include the provision of further goodies, including leather aprons, the ultimate steak thermometer probe and app, knives, sharpening steels and of course great steak boxes and some delicious wine pairings.
Buy an individual place on a course via our Courses page where you can see the latest available dates, or get in touch by email at info@theartisanbutcher.com for group bookings or for more details. Final dates will be advised by email in case we get over-subscribed.
We look forward to meeting you and sharing some great butchery skills, whichever class you choose.
