location: Templecombe, SomersetThe morning is spent on basic butchery. There will be a brief look at health and safety aspects of dealing with meat, and the equipment needed. Your tutor demonstrates how to butcher a pig, discussing the various cuts and how they can be used. The afternoon is spent completing the butchery and making sausages. You are taught about sausages and what goes into a sausage and demonstrates all the stages in making sausages. This is followed by an interactive, ‘hands-on’ session, and everybody has a go at inventing their own sausage recipe, testing it and stuffing and linking up their own sausages to take home.
dates: see 'book online' below
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how to book: |
if you can't open
the booking form, you need Acrobat
Reader - it's free |
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arrive: |
around
9.30 for a 10am prompt start |
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depart: |
after
the course finishes at 5pm |
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directions: |
sent with booking confirmation |
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what
to bring: |
warm work
clothes; thick socks; pen and notebook |
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let
us know: |
if
you have any special needs |
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price: |
£120; £110 for second or subsequent people. Refundable up to two weeks prior to course (minus £30 admin fee) No refunds for cancellations within two weeks of course |
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lunch: |
light lunch and refreshments provided |
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car
sharing: |
visit
our car
sharing forum to offer or request a lift |
tying up a shoulder of pork
linking up a string of sausages
the venue is a 100-acre organic farm on the edge of the Blackmore Vale in Somerset