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Introduction to Butchery Class




Farm to Fridge Butchery Courses

Introduction to Butchery – Saturday 19th February

Throughout 2022 we will be running a number of butchery classes, starting with our Introduction to Butchery class and hopefully moving on to more advanced classes covering specific carcasses and techniques.

Our opening course offers a complete introduction to our Fram to Fridge approach; from how we rear our livestock, why we mature our meat, explaining the primal cuts and then some hands-on butchery and finishing with a sausage making session. 

The class runs from 9am-3pm and includes the following five sessions: 

1. Farm tour and introduction to farming & livestock

2. Introduction to butchery (arrival of stock, maturation, identifying primal cuts, butchery principles)

3. Side of pork butchery demonstration

4. Pork butchery lesson

5. Sausage making lesson (you will be able to take you batch home at the end of the session) 


We will supply all equipment needed, including knives and safety gloves. 

Lunch is included – please let us know of any special dietary requirement.

We recommend wearing warm clothing as the butchery environment is refrigerated. 

Courses are limited to 6 people. 

Participants must be over 18 years old

Cancellations – please give us two weeks notice if you need to cancel for any reason, this will allow us time to fill the empty slot. 

Additional information

Choose Date:

22nd January, 19th February

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