From nose to tail, this introductory course is guaranteed to be instructive and fun as we explore every part of the delicious pig.

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Time & Location

19 Sept 2020, 09:00 – 16:30

Lime Kiln Farm, Hasfield, Gloucester GL19 4JW, UK

About the Event

This one-day course 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 fascinating insight from our expert butcher into the journey of a pig from farm to table.


Our butcher will share extensive knowledge of the butchery industry in a morning session covering topics including rare breeds and basic pig-keeping tips. They will then show you 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 stuff and tie a joint for roasting.

The Native Butcher is located on Lime Kiln Farm, Gloucestershire, not far from the M50 and M5.

The Native Butcher makes a conscious effort to reduce waste and packaging. Students are encouraged to bring their own containers and cool bag(s) to transport their meat home.

Refreshments will be available throughout the day, as well as breakfast and lunch prepared by our chef. All ingredients, equipment and recipes will be provided.





  • Pork


    +£4.88 Service fee


    +£4.88 Service fee





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