Basic Butchery and Charcuterie 17th December

Basic Butchery and Charcuterie 17th December


In this course we’ll be learning how you can butcher a whole pig. We will start with a half carcass, cut it down into some fresh cuts and some which we’ll cure on the day and finish at home. We will take you through the theory of making charcuterie at home, the basic techniques, and also the pitfalls. 

We’ll finish the day with a tasting of some bLACKHANd charcuterie and a beer or two as well. Then send you on your way with your spoils. The course will take place in the charcuterie itself which will provide you with a truly unique experience. 

Please come equipped with bags large enough to transport your sausages and bacon from the day as you will be going home with around 4-6kg of meat.

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This course will take place in between 10:30 and 14:00 on 17th December 2016. Please brings bags or containers to take away your work at the end of the day.

Please note that we can not offer a refund after 7 days before the start date of the course.