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Sausage Making And Butchery Courses 2016

  • Parsonage Farm Butchery Workshops Hampshire

    Parsonage Farm Butchery Workshops

    Workshops and courses are on a small working farm in an idyllic part of Hampshire, only an hour from London. We offer a range of courses and workshops with experienced presenters where you can relax, enjoy and learn. All our courses have small numbers to enable individual attention and are held in the week evenings or at weekends. Bespoke courses can also be arranged.

    We aim to help you learn whilst having fun, so courses start with coffee and homemade cake! Lunch is provided on whole day workshops.

    We try to arrange our workshops at times to suit you if dates don't work for you. Please call or email to discuss alternatives.

    parsonage sausage

    Proper Sausage Workshop

    Learn how to make your own sausages, mix seasonings and make a batch to take home. You choose the seasoning, taste the flavour and make the sausages, learning how to link them too.

    This course is suitable for children over 5 accompanied by an adult. Groups are welcome, weekend or evening courses. Coffee and home-made cake provided.

    £65 (minimum 3 hours).

    Charcuterie Workshop

    A full day course of Pork Butchery and Charcuterie. After seeing the pigs our Master butcher starts the workshop with a demonstration and plenty of hands on opportunities to learn how to prepare a pork carcass for making a wide selection of cured meats. The second part of the day is a practical session making a range of charcuterie including, curing bacon, chorizo, salami, air dried pork etc. Lunch and coffee is included, you take home cured meats you have prepared during the day and have an opportunity to buy more

    £155 10am - 4pm

    Numbers are limited to 8

    Charcuterie Cure-Your-Own Workshop

    A half day workshop on the curing process. The workshop will be a practical session making bacon, chorizo, salami and preparing and curing meat for air drying. Take home your produce to amaze your friends. There's time to see the pigs, salami and cured meats drying and plenty of opportunity to try some too. The day starts at 10 with coffee and home-made cake.parsonage lamb

    We like to keep the course numbers small so everyone gets a chance to have a go and there's opportunities to ask all those burning questions.

    £79 10am - 1pm

    Salami making Workshop

    Learn the processes involved in making salami. Have a go at making some yourself, from preparation of the meat, seasoning, through mixing and skin stuffing to tying. There will be opportunity to try some Parsonage Farm salami.

    You can take the salami home to dry or leave it here to collect later. Tea/coffee and homemade cakes are supplied.

    3 hours, £75

    Day or evening courses, numbers limited to 8 per course.

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  • Town End Farm Shop Sausage & Butchery Courses - Skipton North Yorkshire

    Pork Butchery, Sausage Making and Basic Charcuterie.

    Town End Farm Shop is located in Malhamdale near Skipton in the Yorkshire Dales. Courses are held at their traditional Farm Shop and purpose built, on Farm Butchery.

    Meet the pigs,  try your hand at butchery, sausage making and curing, great informative and hands on fun with superb Dales hospitality.

    Charcuterie Course A full Day Course of Pork Butchery and Traditional French Charcuterie. Learn about the fundamentals of pork butchery whilst covering how to cure and make saucisson, try your hand at French charcuterie such as Crepinettes and Rillette de Porc.

    Salumi Course A full Day Course of Italian Pork Butchery and Traditional Salumi. Join us for our Italian Salumi Day, learn the arts of the Norcini, we will make Lonza, Guanciale, Pancetta, Coppa, Salami and much more…

    Pork Butchery, Sausage Making & Curing

    Butchery, Sausage Making and Charcuterie courses offer something a little bit different, visit our traditional Dales Farm, try your hand at butchery, sausages, curing and lots more, great informative fun with superb Dales hospitality. Example Pork Butchery itinerary as follows:-

    Meet 9.30am bacon butties & coffee at the Farm Shop followed by a tour of the farmyard & meet the pigs. Knife skills, safety & equipment. Provenance, Breeds & Carcass ID.  Pork primal cuts. Pork butchery cuts & joints.  Lunch at Town End Farm Shop.   Basic curing & Charcuterie.  Sausage making.  Finish with course notes & a pork goodie bag at approx. 5pm Dates available throughout the year, we usually hold our Butchery & Charcuterie courses on the last Friday of the month and the full day courses start from £150.

    Town End Farm Shop & Butchery

    Airton, Skipton, North Yorkshire, BD23 4BE

    Contact Chris Wildman on 01729-830902 or chris@townendfarmshop.co.uk


    Click on the link below for more info and course dates;



  • Meat Cutting Courses At Food Centre Wales 2016

    Meat Cutting Courses at Food Centre - Wales

    Food Centre Wales is a superb facility set in the heart of Wales with a remit to provide help and assistance to businesses looking to develop new ideas and products. If you are in the food industry or thinking of setting up a business then the Food Centre is a brilliant place to start.  Whether you're developing new products, going into manufacture for the first time or looking for specialist advice, this purpose built food technology centre and it's team of staff can provide all the answers. We visited the centre in Feb 2012 and were bowled over by the superb and extensive range of facilities not only in the Butchery dept. but also Dairy and Cheese Making, and by the enthusiasm of the centre's staff.

    The Centre runs the following Meat Cutting Courses that are endorsed by the Meat Training Council;

    Beef cutting skills - 3-day course giving the trainee basic meat cutting skills.

    Lamb cutting skills - 1-day course giving the trainee basic meat cutting skills (endorsed by Meat Training Council).

    Pig cutting skills  - 2-day course giving the trainee basic meat cutting skills. (Endorsed by Meat Training Council).

    Curing Course  - 1 day course.

    Principles of Cheese Making - 2.5 day course covering hard and soft cheese making.

    Sausage Making.

    Food Centre Wales

    Horeb Business Park, Horeb, Llandysul, Ceredigion, SA44 4JG

    Contact 01559 362230 or gen@foodcentrewales.org.uk

    Check out their full range of Food related courses including the above Courses by clicking on the link below;


  • Butchery & Sausage Making Courses The Empire Farm - Somerset

    Butchery, Charcuterie & Smallholding Courses

    The Empire Farm is an Organic Farm in the Blackmore Vale in the heart of Somerset. Sally and Adrian Morgan keep poultry and a range of rare breeds including Gloucester Old Spot and Saddleback pigs. The Farm is also the venue for butchery and smallholder courses including basic butchery and sausage making. Courses are led by Dan Green (Smallholder and Butcher) and Marc Frederic (old friend and author of the book Le Charcutier Anglais).

    The courses include how to butcher a pig, discussing the various cuts and how they can be used, before going on to sausage making from start to finish!

    - Pork Butchery and Beginners Sausage Making

    - Curing and Smoking Day

    - Cider Making Afternoon

    - Smallholder Day

    - Wild Meat Day

    The Empire Farm

    Throop Road, Templecombe, Somerset, BA8 0HR

    Contact Sally for Samllholder Courses on 01963 371681 or info@empirefarm.co.uk or David Coldman for Butchery Courses on 07837174106

    Click on the below link for further info and course dates;


  • Curing & Smoking, Butchery & Charcuterie At The School Of Artisan Food - Welbeck

    Butchery & Charcuterie, Smoking & Curing & Pie Making

    We highly recommend the courses at The School of Artisan Food on the Welbeck Estate in the heart of Sherwood Forest in North Nottinghamshire. They do a series of Butchery courses including one day courses on Curing and Smoking.

    Other courses include; Beef forequarter in a day, British Pies, Smoking and Curing, Game in a day, Historic pies in a day, Pig in a day, Introduction to butchery, Venison in a day, plus courses in Bakery and Cheese Making.

    The School of Artisan Food Lower Motor Yard, Welbeck, Nottinghamshire, S80 3LR

    Check out their website for further details at; http://www.schoolofartisanfood.org/about-us

    Contact them on 01909 532171 or info@schoolofartisanfood.org

    And for a list of courses available;




  • Sapori & Saperi Advanced Salumi Course - Tuscany, Italy

    Advanced Salumi (Cured Pork) Course

    Intensive courses for professionals and keen amateurs consisting of theoretical and practical sessions during which you learn with Italian professionals in your area of interest. On this course you will learn the theoretical and practical elements of making a wide variety of Tuscan salumi (cured pork products). Course suitable for pig breeders, butchers, chefs and amateurs who want to make their own salumi.

    "I found the course offered a fantastic insight into the otherwise hidden world of Italian artisan ‘charcuterie’. The opportunity to meet passionate and traditional craftsman at work was extremely useful and utterly mesmerising. It really highlighted the true differences between British and Continental butchery." - Mash Chiles, MD, The Bath Pig Company, UK, March 2012.

    Sapori & Saperi - Location: Lucca & Pisa Provinces, Tuscany
    Contact UK: +44 (0)7768 474610 Italy: +39 339 7636321 or info@sapori-e-saperi.com www.sapori-e-saperi.com
    Click the link below for more info and course dates;
  • River Cottage Meat Courses Dorset/Devon Border

    Meat Curing and Smoking

    Meat lovers unite, for a day of artisan curing and smoking skills at River Cottage Cookery School.


    Whether you rear your own animals or just want the pleasure of frying your own bacon, our practical one-day Meat Curing and Smoking course will give you the confidence and know-how to create truly great, flavoursome ingredients, such as salt beef, salami and hot smoked fish.

    You will learn basic butchery skills and the key techniques for curing and smoking, with plenty to taste and try along the way. Set against the stunning backdrop of River Cottage HQ, you’ll enjoy your two-course lunch and have the chance to explore Park Farm. Still in search of the perfect cure?

    Price: £195

    further details and booking click here: https://www.rivercottage.net/cookery-courses/meat/meat-curing-and-smoking

    Christmas Curing and Smoking

    Learn how to brine a turkey and make your own festive ham, with a Christmas visit to the River Cottage Cookery School.

    river cottage xmas

    Whether you rear your own animals or just want to go the extra mile with your seasonal meals, our practical one-day Christmas Curing and Smoking course will give you the confidence and know-how to create flavoursome festive ingredients, such as glazed ham, pork and orange salami and beautiful smoked salmon. Under the tuition of meat expert Steve Lamb you’ll learn basic butchery skills and the key techniques for curing and smoking, with plenty to taste and try along the way. Set against the stunning backdrop of River Cottage HQ, you’ll have the chance to explore a wintry Park Farm and eat a cosy lunch in Hugh’s famous farmhouse.

    Price: £195

    Pig in a Day

    Master the art of pork from nose to tail and start to finish, with an intensive day of butchery and cookery at River Cottage.
    pig in a day

    Bring home the bacon and much, much more, with our one-day course of hands-on meat tuition from Steven Lamb and the River Cottage chefs. Pig in a Day will teach you how to get to grips with the carcass of a whole pig, transforming it into a wide range of products and delicious pork recipes.

    Working in a small group, you’ll be introduced to the basic principles of butchering a pig and learn to make your own sausages, air-dried ham, brawn, bacon, chorizo and salami. We’ll make you feel at home with a two-course lunch and the chance to explore, amid the idyllic surroundings of River Cottage HQ.

    Price: £195

    Further details and booking click here: https://www.rivercottage.net/cookery-courses/meat/pig-in-a-day

  • Butchery Courses At Lishman's Of Ilkley North Yorks

    Lishmans Butchery Courses 2016

    Each course is run by David Lishman, Master Butcher of Lishman’s of Ilkley. lishman

    Below is a list of all the upcoming butchery courses at Lishmans.

    Cure a Ham for Christmas

    Price: £125

    Date: 10th November 2016, 6-9pm

    24th November 2016, 6-9pm


    AW from Beamsley:

    'Just a quick note to say thank you for all the hard work that went into yesterday's course. I thoroughly enjoyed the whole experience and found it both informative and fun. Would definitely recommend to anyone!'