Classes

New in 2012, (by popular request!) we're launching a range of classes so you can learn the secrets of award winning butchery, curing and smoking.

Course Tutors

Dave Chell

Dave is a butcher of over 25 years (despite his youthful appearance!) and has worked with Foragers since the beginning, his traditional approach to Pork butchery is a joy to behold.

Phil Wilcock

Phil runs Hillside Farm, being responsible for raising the livestock and producing the award winning Foragers Pigs. He also specialises in curing and smoking, and in 2011 visited several small producers in Tuscany to learn more about their methods and artisan skills.

The Classes

Beginners Sausage Making - 2 Hours

You will learn:

Equipment requirements
All about Casings (skins)
Types of Sausages
Recipes and ingredients

This is a great starter course, and you'll come away with everything you need to know to get you started in making your own sausages. Informative, fun, and you get to eat the fruits of your labour!

Advanced Sausage and salami making - 4 Hours

You will learn:

Theory of Cured / Semi cured and Air-dried sausages
Fermenting and Drying
Casing Choices
How to fill Salamis
Ingredients and recipes
How to pair wines with Salamis!

This course is ideal if you want to get started in making your own Salami or other cured sausage. We aim to give you the confidence to go forward and make your own produce in what can be a tricky subject! You will make your own salami, which will be left here to mature and you can then return to check the results or we will post it to you for free!

Curing and Smoking - 4 Hours

You will learn:

Why we cure meat - History of curing
Theory of Curing / Equipment required
Salts and Additives
Recipes and Ingredients
Dry Curing vs. Wet (brine) Curing vs. Sous Vide
Post- Curing Maturing and Air Drying
Smoking Equipment
Cold Smoking vs. Hot Smoking
Wood selection

If you have always wanted to make your own bacon, this is for you. Everyone gets to take home their own bacon, but along the way you will learn how to cure just about anything that can be cured, including Tuscan style Prosciutto (air dried ham). An introduction to smoking is also included and you will be amazed just how easy it is to get started!

Do-It-Yourself Pork Butchery - Full Day

You will learn:

Equipment required
Slaughter, Hygiene and Regulations
Basic parts of a pig
Sawing and cutting techniques
Choices of cuts - e.g. Chops and steaks or joints and bangers
Basic Sausage Making

A fascinating full day of hands on pork butchery. Get to grips with a half pig under the instruction of Dave Chell as he guides you through the basic techniques to turn your pig into a selection of wonderful pork joints, chops, sausages and other cuts. If time permits we will also cure some bacon too. This class is limited to 4 people so there will be plenty of action!

The price includes lunch and you can also take home and eat some of your handiwork from the day.