Lot 86 - Introduction to Pig Butchery Course
Become the butcher! This half day introductory course will cover dividing the pig into prime cuts, identifying lesser known cuts, boning, chopping chops, rolling joints & tying butchers' knots, skinning, equipment and food hygiene. Then take home a joint of pork you have prepared! Courses are held on a Thursday morning.
This lot is now closed