[ScotsGirl]

Does anyone know of any good courses in the south west?

[Bodger]

Debbie and Simon are really good people and do really good courses.
http://www.hiddenvalleypigs.co.uk/

[shygirl]

thats a lovely website 

[Tudful Tamworths]

Graham Waddington, who co-founded Trealy Farm and now runs Native Breeds is an excellent charcutier and runs courses at Kate Humble's farm in Monmouth - not far from the south west! Have a look at http://www.humblebynature.com/whats-on/view/998 The next one is on September 7.

[Possum]

River Cottage in Axminster (Dorset/Devon border).

[Bodger]

If you're minted.

[Padge]

If you're minted.

I would say you gets what you pay for..............tho everyone is entitled to their opinion

[Bodger]

OK Hugh

[sidds]

Try your local college, they run courses here in North Wales and you can get a 75% discount on fees if you have a holding no.
Worth a try
Only problem I found was not enough people registering so you have to wait for them to run course until it makes it viable.

[Padge]

OK Hugh

You would recommend a personal acquaintance and forum member of yours................I will speak with experience of both

[hughesy]

Try your local college, they run courses here in North Wales and you can get a 75% discount on fees if you have a holding no.
Worth a try
Only problem I found was not enough people registering so you have to wait for them to run course until it makes it viable.

I'll second that. I will add though that college courses tend to be focussed on the business aspect of meat production, aimed at butchers shop workers etc, so you won't be cutting up a carcass on some picturesque verandah over a glass of wine. You will learn a great deal of useful stuff though.

[Small Plot Big Ideas]

Debbie and Simon are really good people and do really good courses.
http://www.hiddenvalleypigs.co.uk/

I can't comment on their butchery courses but the general smallholding day we had with them last year was excellent and informative

[TheGirlsMum]

I went on a half day butchery course with Debbie and Simon and it was great.

[Padge]

We had a great time...................and they were fabulous people      but in honesty I would seriously struggle to recommend a butchery course...depends what you want/expect really.....and maybe just a little knowledge IS dangerous 

[smudger]

I think the problem with a lot of the riverside courses are 'demonstration / cook/taste type courses) (not all mind, before some one responds).


My recommendation would be to focus on the charcouterie end of things ie get the abbatoir to do the basic stuff (who has the space / equipment to cut up 30-40kg half pig?). ie bacon, sausages, gammon, ham etc