Pig & Butchery Workshops
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We’re delighted that Tom and the Provisions team will finally be sharing their pig whispering knowledge with the wider world. You will be delving deep into the world of animal husbandry, butchery, curing, and sausage making, learning how to prepare and make the bacons and sausages that fill our larder at Coombeshead.
Each workshop will be centred around the preparation and butchery of one of our Middlewhite pigs from the farm, taken from whole animal to finished product over the course of the day. Starting at 9.30am, with a farmhouse lunch at 1pm, we will aim to complete the workshop at 5pm.
The workshops will take place in our new butchery and provisions room and will be running on a number of Saturdays through the winter.
As a guide to what the day will entail, below is an itinerary of proceedings. At the end of the day you will leave with the fruits of your labour; sausages, pork pies, pate, and fresh chops.
9.45am arrival – Pastries & Coffee
10 am – Introduction to pigs and butchery
Talking anatomy; splitting the pig
10.30 am – 11.30 am – Head, Jowl & Shoulder
11.30am – 12.30pm - Breakdown of Loin and Belly
12.30 pm – 1 pm - Legs
2-4pm Pate, Sausage & Pork Pies
4pm – 5pm Bacons and Hams
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