Pig in A Day Course

Edfords Pig in a Day Course

Join us on one of our fantastic hands on butchery courses where you can learn everything you need to know about butchering a whole carcass.

Is this course for you?

The course really is suitable for anyone.

Over the years we have run many pig butchery courses and people sign up for different reasons. Some consider it as a great experience day for a group of friends, others have taken on the course so they can buy in larger pieces of meat to butcher how they like at home and it’s also hosted many smallholders and farmers who want to take that extra step. We’ve received many photos from pig keepers who have taken to butchering their own cuts at home for their freezer.

On the Day

Every Pig in Day course begins with a trip to see the pigs we keep on our organic farm, we will host a short talk on the breeds we keep, why we keep them and our fully outdoor free range system.

Then it’s off to the butchery where we will supply you with all the equipment you require and take you through health, safety and hygiene while showing you where we work and the equipment we will use.

What will we do?

We will start with a side of pork which we will teach you you break down into primal cuts, this is a hands on course so we will be showing you where to make the cuts and the appropriate knife/saw before you take part in the cutting, there are two sides to cut so plenty for everyone to have a go.

Once into Primals we will start to break down each section into our secondary cuts, we will save any trimmings from our cuts for sausage making.

The cuts you will learn to make will leave us with:-

Chops • Loin Steaks • Belly Slices • Leg Joints • Spare Rib Steaks • Shoulder Joints • Tenderloin • Cheeks • Hocks

We will then take one of the loins and show you how to make bacon before taking all of our trim and producing some sausages. You’ll learn what ingredients to use, how to makes sausages and how we link sausages.

We will choose a sensible point to stop during the day when we will provide a lunch made from some of the products we’ve already cut and at the end of the day you will each leave with some of your sausages, a section of curing bacon to finish at home and a few other cuts from the day.