Enroot, a group made up of chefs, artists and activists, aims to further Scots understanding of how food is produced.
The course will comprise of four components; an introduction to butchery tools and tool care, the basic anatomy of the pig, full carcass butchery and an introduction to curing pork.
Butchering. Picture: Enroot
By the end of the day participants will be able to return home with 20-25kg of pork butchered by themselves under the guidance of Enroot’s in house butcher Stuart Bates.
Described as hands on, the experience is ideal for pig keepers who want to learn about what they can do with their pork and for people who have a vested interest in food.
The course will work with prime Berkshire pork raised on Ballencrieff Rare Pedigree Pig Farm and will demonstrate a selection of pork products. Utilizing the entire pig is a fundamental part of participants learning including how to bone joints and prepare some of the more unusual parts of the animal.
More common cuts such as loin, belly, fillet, ribs, leg and shoulder, not to forget the bacon, will also be mastered.
The final part of the course will focus on curing; both wet and dry cures will be used to demonstrate a range of preserved products with nothing going to waste.
Courses cost £100 pp and will take place on 22nd January from 5pm to 9pm and 23rd January at 10am to 2pm at Cockburn farm, Glenbrook, Balerno.
For more information call: 07973 448 502 or email angus@enrootcollective.com
