This is a course to not only learn about the different pork cuts available, but also how best to cook them for the finest results.

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 intermuscle fat that ensures succulent, juicy pork.

Our butcher, Lee, will break down a pork carcass into the individual cuts so that you will know which part of a carcass to cook with.  Then we will make sausages from the pork.  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.

Once the butcher has finished, we move into the kitchen.  We will be cooking on the Big Green Egg as the charcoal brings out superb flavours in the pork. However, you can also use a conventional oven. You will learn how to prepare, marinate and even brine to ensure you get the best cooking results from your pork.  We will have pre-cooked a shoulder of pork ready (as this takes 8+ hours and you might get bored waiting).  We will go through how to prepare the pork shoulder and why it needs to be slow cooked.  We will also grill pork chops and sausages, with sides to ensure a delicious meal to finish.  Beer and wine will be available to buy.