Butchery & Sausage Making
‘The aim is to prevent you of making a pig’s ear of it’
This course is an introduction to butchery and the chance to learn about the different cuts of meat and how they make up a whole beast. There will be a brief look at health and safety aspects of dealing with meat, and the equipment needed along with some background information about animal welfare and how important it is with regard to meat quality. Both Tina and her butcher Julian Hodge will demonstrate how to butcher a pig/lamb, taking it down to its component parts and will discuss uses for each cut.
You will then get hands-on experience making your own sausages, with fillings of your choice.
One the second day you will have the option to ‘own’ either half a pig or half a lamb where Julian can help you decide how you would like to butcher it, pack it and perhaps freeze some of it ready to take home for you family. For those who simply want the tuition, Tina will show you how she prepares the meat for the restaurant. There will also be an opportunity to buy some of the meat that is butchered during the day and order some cuts for making sausages.
What do you get out of the course?
Topics covered:
- Demonstrations on how to butcher both pork and lamb to show you where each cut comes from.
- Preparation techniques on how to cut, trim and tie meat for roasting prepare escalopes, loin of lamb and chops for grilling.
- How to cut pave steaks, prepare meat for stews and make sausages.
- Cooking techniques including sealing, roasting, grilling and braising.
Cost: £195 per person payable at time of booking.
To purchase a whole lamb to butcher and take home the price per kilo is £4.75 and half a pig will set you back by £3.90 per kilo
The weight of an average lamb is 18 - 22kg and half a pig is 30 – 45 kg
Accommodation is available: info@percys.co.uk
