PIG Cutting

What does PIG Cutting involve?

The Workshop is presented by Food Centre Wales and has been endorsed by the Meat Training Council and Meat Promotion Wales.

This is a two-day workshop involving theory, demonstrations and practicals involved.

COURSE CONTENT:

• Health and safety and legislation
• Selection of meat
• Quality of meat
• Practical cutting skills using half carcass each, including jointing, boning and rolling using traditional butchery techniques
• Presentation of meat and storage
• Packaging of meat
• Sausage Making

All necessary equipment including utensils and safety clothing provided.