Pig in a Day - Cooking
Short course
In Welbeck
Description
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Type
Short course
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Location
Welbeck
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Duration
1 Day
To gain knowledge and skills on how to examine a pig, how to butcher it, and what to do with the various cuts. Suitable for: Existing practitioners who wish to develop their knowledge and skills. People who are interested in starting an artisan food enterprise. Enthusiastic amateurs. Absolute beginners
Facilities
Location
Start date
Start date
Reviews
Teachers and trainers (1)
Ray Smith
Butchery & Charcuterie
Ray Smith has been involved with butchery in various forms since he was fifteen years old, although he has had several other occupations over the years! He and his wife ran their own shop for twelve years, and during this time Ray learned most of the skills for which he is so well known today. In 1998 he met Hugh Fearnley-Whittingstall and become the River Cottage butcher, giving Hugh the benefit of his expertise and knowledge during the writing of both the River Cottage Cook Book and the River Cottage Meat Book, which Hugh openly admits he couldn’t have written without Ray’s help.
Course programme
Pig in a Day
Discover the principles of butchering and processing a pig. Examine the difference between intensively reared and free-range pork, and briefly discuss pre-slaughter, slaughter and post-slaughter treatment of pork.
Examine how the various cuts of meat can be transformed into delicious pork dishes and charcuterie. Alongside this Ray will show you how to make pancetta, how to brine cure a ham, how to make brawn and how to make delicious sausages and authentic chorizo.
Pig in a Day - Cooking