Basic Butchery

  • November 28, 2015
    12:00 pm - 6:00 pm

‘Want to learn how to butcher a pig?

This demonstration workshop will give an introduction to some of the skills of the butcher: the initial cuts, tying roasts, making sausage, and loads more. It will also cover an introduction to fermented meat products and talk about the multiple uses of the pig and how to use it entirely.

Fingal will also talk about the running of a pig farm, and the feasibility of a piggery co-op i.e. small farmers who want to raise a pig sustainably in the community.

This workshop commences with a lunch sampling some of the products from Gubbeen Farm and will be followed by the dissection of the pig and tuition on what to do with the cuts.

Participants will all take home a piece of the pig so make room in your fridge (or airing cupboard!).

Class size is limited to 12 places.

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Fingal Ferguson lives on the family farm at Gubbeen and runs the smokehouse which produces salamis, bacons and other charcuteries. He is also the founder of the Piggy Co-op.

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