[Padge]

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

That would have been my next offering too smudger.....the abattoir we used to use....sadly forced to close.......offered a butchery/curing tutorial/hands on for folk doing as we were   and we have locally a butcher who has a hugely keen interest in curing and charcuterie and is always interested in your efforts trials and tribulations and more than willing to help offering advice and assistance 

[JulieWall]

Perhaps this link will be of some use to you.
http://www.qmscotland.co.uk/index.php?option=com_content&view=article&id=112&Itemid=65

I use these videos to hone my skills and refresh my memory every year, as butchery tends to be a once or twice a year task so you forget things - only remembering after you've done it the hard way 

[leaswood]

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.

which college was this in n wales?

[hughesy]

which college was this in n wales?

Coleg Menai do courses at the Food Technology Centre in Llangefni, Anglesey. http://www.foodtech-llangefni.co.uk/en/

[Clive]

I would also recommend Debbie and Simon. We had a great couple of days with them and learned loads!