This one day hands-on course covers knife skills, parts of the pig, pork cutting and sausage-making, and is perfect for pig-producers and smallholders.
You will cover the breaking down of the pig into primary cuts, move onto roasting joints and chops and then learn the art of sausage-making. Delegates will learn how to transform a half-pig carcass into a range of delicious cuts and products which they can take home at the end of the day.
Following completion of the course, you will be well-equipped to break down half a pig into various cuts with confidence, and create delicious joints and sausages in your own home to share with friends and family.
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*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.