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Pork Butchery & Sausage Making – April
Etherington’s Pork & Sausage Making Butchery course will take you on a culinary snout to tail journey. Perfect for foodies, chefs and those passionate about the provenance of their produce.
Tackling half a pig, you will learn about specific cuts, knife skills and the traditional art of butchery along the way. You will also be educated in quality control and presentation, as well as what the different cuts of pork can be used for. Etherington’s Pork & Sausage making Butchery Course is designed to give you a good knowledge of the carcass and the dexterous skills to tackle it at home.