Hands on Pork Butchery with Philip Dennhardt

There’s a growing interest among chefs and enthusiastic amateurs for home-curing and sausagemaking , a subject we’ve become more and more absorbed by in the past few years as we continue to learn and explore the rich traditions of many countries including – France, Spain , Italy, Germany, Poland .....

On this busy one day course you will learn how to make a wide variety of lamb, beef and pork sausages and cured meats.

This course is also designed for those who would like to explore ways to add value to their meat products, with a view to developing an artisan food business.

Philip Dennhardt, who is German-born, comes from a long line of butchers. He is a naturally modest man and so when he first came to the school he made no mention of his considerable experience. This led to a very amusing moment when a member of our team started to teach him the rudiments of butchery. When it was Philip’s turn to demonstrate what he had been taught he rather surprised everyone by not just cutting up a couple of pork chops, but by completely butchering an entire carcass with the skill of a master surgeon. Anyway he is a ‘natural’, as they say.

A light lunch is included.

Accommodation:

Unfortunately Accommodation is not available at the cookery School during this course, but there is plenty of local accommodation.