Overview
We get it – not everyone's dream is to raise pigs, but as consumers, knowing the ins and outs of raising and recognising high welfare pork is a game-changer in the kitchen. That’s why we’ll start with a short introduction to the world of quality pork before diving into preparation and cooking.
The practical begins with breaking down the pig on the butcher's block and being guided through various cuts and techniques until you’ve mastered a lineup of familiar joints, primed for cooking or processing further.
Later in the day, you’ll get to grips with time-honoured, artisan meat methods like curing, sausage making and pate production.
Skills covered
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Basic butchery
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Curing
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Jointing & boning
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Sausage making
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Pâté & terrines
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Cooking
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Knife skills
Typical products made
These can include roasting joints, stuffed pork tenderloin, pork liver pâté, bacon and ham.
Course run-down
9.30 – 10.00: Welcome! Start the day with cup of tea or coffee and a homemade bacon taster.
Morning session: We’ll kick off with a brief introduction to recognising high-welfare meat. After that, we'll break the carcass into primary cuts of boned, rolled and tied loin of pork with great crackling, racks of pork, individual pork chops and pork belly for pancetta.
1.30 – 2.15: Lunch
Afternoon session: In the afternoon session we will be processing pork shoulder into secondary cuts of coppa and mince for sausages, curing techniques, sausage making and pate production.
4.30: Head home with a bunch of products and a digital book of methods and recipes to start your meat making journey!
What you need to know
Getting here
Our state-of-the-art training facilities are situated behind the Wyatt Stand at the iconic Edgbaston Stadium in Birmingham. The venue is all on one level and easily accessible from every area of the stadium.
Address:
Xcelerate Regional Skills & Community Training Hub,
Edgbaston Stadium,
Edgbaston Rd,
Birmingham,
B5 7QU