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In this relaxed and informal course 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!
We run this course monthly and we will be in touch to confirm the exact dates with you. The date on this listing is a provisional one only.
If you buying this as a surprise gift please use your own email address so that you get notifications from us.
Thank you, and we look forward to welcoming you to The Artisan Butcher.
