Spend the day learning how to butcher, cure and sausage your pig.
Your day starts at 9am prompt and armed with a side of pork each you will spend the morning learning to butcher it from nose to tail, the different cuts and the various uses for them.
After a delicious lunch prepared by Fiona, a chance to warm up and catch up with your course mates, we spend the afternoon learning how to make sausages the old-fashioned way and how to dry cure bacon and gammon. We finish the day with a tour of the brick smoke house and a discussion on the art of cold smoking.
Everyone takes home a couple of pounds of sausage, a hunk of bacon and any plunder they would like (head, trotters, kidneys etc). By the end of the course you will have learnt all the necessary skills to fully process your pig.
We have a maximum number of 8 on the course. Private courses can also be arranged to suit your requirements.
Butchery Course dates 2025
Saturday 15th February
Saturday 22nd March
Saturday 5th April
Saturday 26th April
Private courses by arrangement (min 4 people)
To book a course call Fiona on 07788 448191 or email thekitchen@maynardsfarm.co.uk
Butchery Courses
with Rob Cunningham
Spend the day learning how to butcher, cure and sausage your pig.
Your day starts at 9am prompt and armed with a side of pork each you will spend the morning learning to butcher it from nose to tail, the different cuts and the various uses for them.
After a delicious lunch prepared by Fiona, we spend the afternoon learning how to make sausages the old-fashioned way and how to dry cure bacon and gammon.
We finish the day with a tour of the brick smoke house and a discussion on the art of cold smoking. Everyone takes home a couple of pounds of sausage, a hunk of bacon and any plunder they would like (head, trotters, kidneys etc). By the end of the course you will have learnt all the necessary skills to fully process your pig. We have a maximum number of 8 on the course. Private courses can also be arranged to suit your requirements.
Butchery Course dates 2025
Saturday 15th February
Saturday 22nd March
Saturday 5th April
Saturday 26th April
Private courses by arrangement (min 4 people)
To book a course call Fiona on 07788 448191 or email thekitchen@maynardsfarm.co.uk
Butchery Courses
with Rob Cunningham
Spend the day learning how to butcher, cure and sausage your pig.
Your day starts at 9am prompt and armed with a side of pork each you will spend the morning learning to butcher it from nose to tail, the different cuts and the various uses for them.
After a delicious lunch prepared by Fiona, we spend the afternoon learning how to make sausages the old-fashioned way and how to dry cure bacon and gammon. We finish the day with a tour of the brick smoke house and a discussion on the art of cold smoking.
Everyone takes home a couple of pounds of sausage, a hunk of bacon and any plunder they would like (head, trotters, kidneys etc). By the end of the course you will have learnt all the necessary skills to fully process your pig.
We have a maximum number of 8 on the course. Private courses can also be arranged to suit your requirements.
Butchery Course dates 2025
Saturday 15th February
Saturday 22nd March
Saturday 5th April
Saturday 26th April
Private courses by arrangement (min 4 people)
To book a course call Fiona on 07788 448191 or email thekitchen@maynardsfarm.co.uk
Butchery Courses with Rob Cunningham
Spend the day learning how to butcher, cure and sausage your pig.
Your day starts at 9am prompt and armed with a side of pork each you will spend the morning learning to butcher it from nose to tail, the different cuts and the various uses for them.
After a delicious lunch prepared by Fiona, we spend the afternoon learning how to make sausages the old-fashioned way and how to dry cure bacon and gammon. We finish the day with a tour of the brick smoke house and a discussion on the art of cold smoking.
Everyone takes home a couple of pounds of sausage, a hunk of bacon and any plunder they would like (head, trotters, kidneys etc). By the end of the course you will have learnt all the necessary skills to fully process your pig.
We have a maximum number of 8 on the course. Private courses can also be arranged to suit your requirements.