This introductory day is guaranteed to be instructive fun as we explore every part of the delicious pig and finish with some products to try
About this Event
This one-day course delivered by Chris Moorby, will give you the opportunity to explore every part of a pig, from nose to tail. As well as learning practical knife skills and butchery techniques, you’ll gain a fascinating insight from Chris into the journey of a pig from farm to table.
Chris will share his extensive knowledge of the butchery industry in this one day course, covering topics including rare breeds and basic pig-keeping tips. You will then be shown how to butcher a side of pork, helping you to understand primary cuts and secondary joints and how to cook them.
During the afternoon, you will work your way from cheek to jowl, learning which cuts are best for roasts, braises, sausages, pâtés and terrines to give you the confidence to match different cuts of meat to your favourite recipes and dishes.
Over the course of the day you’ll be learning about:
- How to choose good pork based on source, appearance and breed
- Diverse cuts of fresh pork and their culinary uses
- Simple butchery techniques and knife skills
- Hand cutting, mincing, stuffing and tying techniques for sausages
- How to make a terrine
- How to stuff and tie a joint for roasting
You will also make the following products to take home and enjoy:
- Traditional British sausages
- Small stuffed loin
Message from Chris Moorby your trainer for the day:I have been ‘steeped in meat’ for over forty years and have always been enthusiastic about traditional artisan butchery and charcuterie.During my career, I have worked in many sectors of the meat industry, from production and technical management to product development and quality assurance, more recently as a teacher and champion of artisan produce.For twenty five years as Head of Butchery at Thomas Danby College in Leeds, I shared my vast knowledge with food students, training and developing the next generation of skilled butchers and charcutiers, always mindful of teaching the traditional artisanal methods that I so passionately believe in.Having taken sabbaticals in Italy and France where I worked alongside renowned charcutiers, I left the college in 2014 to work as a freelance advisor to the UK meat industry and continue my crusade to help establish an acclaimed UK Charcuterie Industry.I also now work for FDQ – the awarding body for food qualifications in the UK – as an External Quality Assurance Consultant (EQAC) and Independent Examiner in Butchery, Fishmongery and Food Operations Apprenticeships.
Once you have registered and before the event full details will be sent to you including confirmation of your booking and full address and timings for the day.
The course will take place at Food Works South West, based in Weston super Mare. It is the responsibility of the delegate to ensure you arrive on time and have transportation arranged. If you wish to discuss travel plans please drop us an email and we can help you organise what is best for you.
There are many hotels in Weston super Mare, the closest of which (next door) is the Travel Lodge.
The cost of the course includes all materials and equipment you will need for the day. If you are a food or drink producer and wish to incorporate your own product in to the days learning, please let us know and we will work with you to ensure your needs are met.
Refreshments will be available throughout the day, as well as lunch at the Food Works Cafe.
If you wish to discuss the course further please do not hesitate to make contact with Trudi Waldram 07808 866398 email