[pigman]

We are holding a butchery course given by a very experience butcher.  The course will cover the following

Pork Butchery & Sausagemaking Course (27 September 2008)

Course content and approx timetable
•   Introductions and course information                                  10 am
•   Legislation                                                                       
•   Equipment requirements
•   Packaging and labelling
•   Food safety & Hygiene                                                       
•   Butchery demonstration                                                      11am
•   Practical butchery
•   Identifying primal cuts & sub primal cuts
•   basic jointing, boning, rolling & preparation techniques   
•    Lunch                                                                                  1pm
•   Sausagemeat selection                                                         1.45pm                                                   
•   Sausage recipe composition
•   Sausage & Burger production
•   Question and answer session                                              3.45pm

The skills developed on this course are transferable to other meats, such as beef, venison and lamb. Overview of knife skills and basic meat handling hygiene
The butchers’ art of sausage-making is essential to ensure that all elements of the carcase are fully

The cost will be £100 for a full day of instruction and practical (yes you have a go), all refreshments and a roast lunch and cream tea, not all at once!!!  Also included in price are notes that will refresh your memory once you get home.  The pig that is being cut up is a Tamworth. Numbers are limited therefore if you are interested, please contact me on 01864 505050