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Butchery Class – Pork
19th July 2017 @ 6:30 pm - 10:30 pm£128
The Gog Butchery team run one of the most hands-on butchery classes you’ll find. The classes are small and begin with a talk about the animal we’ll be studying; its breed, age, farmer and, of course, welfare. We’ll then discuss why different joints cook in different ways and how to make the most of each piece.
We will dress you in white coats and aprons after which you’ll be shown the tools of the trade; safety gloves, steak knives, boning knives, cleavers and saws!
In pairs you will then ‘break down’ a side of pork. You’ll separate the prime roasting joints, the different types of chops, the meat used for sausages and then focus in on the particular joints. Prepare to bone, stuff and tie up your very own pork shoulder. You’ll also be shown how to achieve perfect crackling every time.
The class will finish with a pork supper served with local beer and wine while we discuss the evening and various topics relating to butchery, farming and British food in general.
Each person will take home the shoulder of pork they have prepared.
Please wear warm clothes and solid footwear.