About

Whether you are interested in raising their own pigs (as done at Vale House) or simply a passionate cook eager to acquire new skills and learn more about how meat makes its way to the table, this fascinating Pig Butchery Course covers everything from pig husbandry to smoking, curing, sausage making, and more.

Skills:

• Confidence in butchering a whole pig
• Identifying different cuts of pork
• Curing and smoking
• Making sausages, bacon, and salami
• Knife and cleaver skills
• Pig husbandry
• Health and hygiene awareness

The day begins with a brief introduction to pig husbandry, offering valuable tips for getting started and the opportunity to meet the lovely Oxford Sandy and Blacks in the Vale House Kitchen orchard. Following this, the group moves on to the butchery aspect, where they break down the pig into primary cuts, before focusing on roasting joints and chops. This is not only a fascinating process but also an excellent opportunity to improve knife skills.

After a delightful lunch, the second half of the day is dedicated to exploring some of the delicious products that can be made with pork. Participants will make their own sausages and salami, learn curing techniques for bacon, coppa, hams, and air-dried ham, and see smoking techniques in action. At the end of the day, attendees will leave with a variety of pork products they have created, along with a course booklet filled with recipes and useful tips.