This is a hands-on Pork Butchery Course where you will be guided in breaking down a pork carcass, boning, rolling and tying joints, and sausage making.

We source our pork from Scott’s Farm in Storrington.  The pork is completely free-range, roaming pastures on the South Downs, with high welfare the priority.  The breed is a duroc mix, which provides excellent tasting meat with inter muscle fat that ensures succulent, juicy pork.

Our butcher, Lee, will show you how to break down a pork carcass into the individual cuts so that you will know which part of a carcass to cook with.  Participants will then be guided in boning and rolling a pork shoulder, learning the knots to tie it up ready for the oven. Then we will make sausages from diced pork, minced, seasoned and stuffed into natural casings and linked.  The lessons that you learn from Pork Butchery can be applied to almost any meat, with the cooking of different cuts also being similar.  For example, it’s best to slow cook the shoulder, while the loin and fillet is the most tender.

There will be pulled pork sandwiches served towards the end of the course and drinks will be available to purchase during the event.

You will have the opportunity to buy the pork that you have worked on at the end.

Please bring suitable clothes for butchery, and we will provide you with an apron and mesh gloves.