Our hands-on butchery class is aimed to take you back to basics and to give you a good foundation in butchery skills. They are geared at keen cooks who want to pick up a new skill, learn more about how to use different cuts of and buy good quality meat. Group sizes are kept small to make sure you get individual one to one attention.
And who best to teach you all about pork, butchery and authentic techniques than the BBC Food and Farming Best Producer, Charcutier Ltd. Charcutier Ltd is an artisan charcuterie company which brings together British, South European and North American methods of curing. They have been awarded Best producer by the BBC Food and Farming Awards, were featured as one of Heston Blumenthal’s Young British Artisans and are recipients of the Young British Foodie award 2013 in the meat category. They are experts in their field and knows everything you would want to know about pork! Chrcutier Ltd rear and butcher pork for their own award winning products and is involved in promoting tradition pork breeds.
In this hands-on butchery class, you will learn how to butcher a pork middle into the tenderloin, leaf lard, loin, belly, ribs and chops. In addition, you will make 2 different types of bacon: back bacon and pancetta. You will also make a boned and stuffed Porchetta, a traditional Italian pork roast.
You will take home at least 8 kilos of pork that you butchered yourself:
- back bacon
- pork belly
- pork chops
- leaf lard
- tied and stuffed porchetta
The pork that we use is sourced by Charcutier Ltd and will be ethically sourced, high welfare, ethically produced and ethically reared British free range pork.
This class will be held in the beautiful village of Penderyn in the Brecon Beacons national park and a few feet from the distillery of Penderyn Welsh Whiskey.