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 Pig Butchery Course
� Traditional Breeds Meat Marketing Company Ltd
Author: Richard Lutwyche
Date: 28th October 2008
A Pig Butchery Workshop is taking place in south Herefordshire on Sun 8th Feb 2009 run by the Traditional Breeds Meat Marketing Company. Starting at 10.00am it will cover:
1. Health & Safety; Cleanliness; Tools; Knife Sharpening
2. Breaking down the carcase; de-boning and trimming and tying joints
3. Sausage making
4. Curing bacon
5. Making faggots, pork pies, ready meals and adding value with stuffings, marinades etc.
The day ends at 4.30 pm and the fee includes lunch and a pack of useful information including 'A Taste of Pork or What To Do With The Whole Pig'.
The course is mainly demonstration-based but there will be opportunities for delegates to try their hand at various stages. Limit of 10 delegates, min 16 years of age. The course is aimed at smallholders, pig keepers, pig enthusiasts and food lovers.
The course leader is Mr Joe Arquati, Master Butcher and manager of Llandinabo Farm Shop in Ledbury. Joe was formerly a lecturer at Smithfield College, London.
The cost is £120 + VAT (£141.00) per delegate. Fifty percent deposit with booking refundable if cancelled by Sat 17th Jan 2009. Cheques made payable to 'Llandinabo Farm Shop' and sent to:
TBMM Co Ltd, Freepost (GL442), Cirencester, Glos GL7 5BR.
The venue is on the main A49 road between Ross-on-Wye and Hereford and delegates will be sent a map. Details of local B&Bs and hotels can be sent on request. o |
