A college in Cornwall has launched a new Pig Butchery short course aimed at pig producers and smallholders.
The one day hands-on course covers knife skills, parts of the pig, pork cutting and sausage-making.
Delivered by Duchy College at its Stoke Climsland campus this November, delegates 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.
They will also 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.
Chris Leyland, Butcher and Assessor at Duchy College who will be delivering the course, said: “Learning to select, handle and maintain knives is an incredibly important of learning to butcher meat correctly. Each knife has a specific purpose, and learning to use each knife confidently and accurately takes a great deal of practice”.
The cost of the course is £195, which includes taking home all of the meat worked with on the day, including three different types of sausages. Available dates are Saturday 18th and Monday 20th November initially, 9:15am to 4pm. Places are very limited and are available on a first come first served basis.
For more information on the range of courses available across The Cornwall College Group visit www.duchy.ac.uk or call 0845 60 50 455.