“Ever wondered where all the cuts come from and how to get the best from your butcher? What’s good for long slow cooking and where to find it? When to buy aged beef at its best? Or how to French trim lamb and how to utilise all of the pig except the squeal?”
Our team of skilled butchers offer a range of evening courses covering all of the above and also teaching basic butchery skills. Our butchers are well versed in all aspects of cutting meat, the aging process, how to make salami, cured meats and sausages. Also, the cutting of beef, lamb and pork will be covered on the respective evenings.
Places are limited to small numbers which helps us to give you the best one to one tuition possible.
You can choose one of the following classes:
Pork, Beef, Lamb or Sausage Making
The Butchery Classes will include all equipment and protective wear. The meat you will prepare is yours to take home at the end of the evening. During the class there will be a meal cooked with the particular cut you are dealing with and served with complimentary drinks.
The Ginger Pig Butchery Classes are held at our Marylebone shop on Monday to Thursday 6.30pm - 9.30 pm and 7.00pm - 10.00pm Fridays.
The Ginger Pig Butchery Class Tokens can be purchased and used towards any Butchery Class, please ring Amy on 01751 460801 for more details or email us at butcheryclasses@thegingerpig.co.uk
All Butchery Classes are £125 - Please call Amy on 01751 460801 to book your place.
Get 5% DISCOUNT when you book 2 or more different classes
Get 10% DISCOUNT when you book 3 or more different classes
BEEF CLASSES
Beef butchery is the most challenging of all. The carcass is broken down into primal joints – forequarter, breaking into chuck, forerib, brisket, neck in fact all the slow braising meats, the middle where the sirloin and fillet are taken and the hind which has the topside, silverside and shin.
There are so many options and styles of cutting and these vary from shop to shop and country to country.
Your evening will consist of a brief talk about the Ginger Pig Farms, breeds of cattle and the methods we use to farm.
All the different cuts of beef are briefly covered but we concentrate on the middle of the carcass where the rump, sirloin, fillet, porterhouse, T-bone, wingrib and forerib are all found.
PORK CLASSES
The pork evening starts with a brief chat about the different breeds at Grange Farm, Tamworth (from where the Ginger Pig gets its name) Gloucester Old Spots, Berkshires, Saddlebacks, how we farm them, how we rear them outdoors and feed them on a natural diet.
The hands on part of the evening we show where the different cuts come from, shoulder, hand and spring, leg, loin, belly and shows how all of the pig is used including the flare fat which is rendered to make pastry and the caul fat which we wrap around our terrines and pates.
There will also be loads of tips on how to make perfect crackling.
LAMB CLASSES
During the evening devoted to lamb the butchers will explain how the meat changes throughout the year from the very delicate spring lamb which appears in the shops at Easter going right through the year to late Winter and early Spring when the lamb becomes a hogget and how the cooking or lamb changes according to the season.
We will demonstrate boning and rolling shoulders, cutting the French dress best end, loin chops, chump chops and butterflied legs and of course the lamb shank of which there is never enough.
At the farm we have three main flocks of sheep the Dorset, Mule, and the North Country Black Face which graze on the good in by pasture around the farm and range out onto Levisham Moor which is 2000 acres of Heather.
SAUSAGE MAKING CLASSES
The sausage making evening is very light hearted as most of us find it difficult to link the long lengths of sausage into manageable strings without them bursting. The more serious part is explaining where the different cuts used in small goods production come from (it really is not the grim and gristly part of the pig).
The seasoning, the herbs, the way the meat is minced either coarsely for a Toulouse sausage or finely for a chipolata.
The final part of the evening is a informal supper which will feature the particular meat you have been working on together with a glass or two of wine.
At the end of each evening everyone takes home the meat they have been working on, each class is limited so we can guarantee plenty of personal attention from the two butchers, who will be happy to answer any questions and show you any different types of butchery techniques...
Cancellation Policy
All bookings made are non-refundable, you are however free to send somebody in your place.
Up to 14 days before your course date, you can transfer to an alternative date (depending on availability) or we can issue you with a gift token, providing we are able to re-book your place. Please be aware, if within 14 days of the booking we will not be able to transfer the booking. There are no exceptions to this policy.
We reserve the right to cancel any class at any time. In the unfortunate event of this instance, we will do our best to contact you at the earliest possibility to let you know and you will be offered the choice of an appropriate alternative or a full refund.