Best of British Pork Butchery Course – September 2025
September 20, 2025 - Full Day
£275.00
Get ready to fill your freezer as you join Master Butcher Stephen Hill on his full-day artisan pork butchery course.
On this nose-to-tail butchery experience, you will be guided through breaking down a side of locally reared British pork. You will prepare a selection of tasty cuts to suit your family’s needs, ready to create delicious dishes at home. Stephen will share his extensive experience and knowledge to support you through this fascinating process. His enthusiasm and passion guarantee you will leave with a collection of new skills, ready to impress your family with back home.
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Meet The Tutor
Stephen Hill
Introducing our Master Butcher, otherwise known as Stephen Hill, who developed an interest in butchery at just 14 years of age. He studied at Birmingham College of Food and his knowledge deepened further in the artisan techniques of curing and smoking.
See more courses from Stephen HillGet to grips with your knife skills as you work alongside Master Butcher Stephen Hill during this artisan pork butchery experience. Throughout this nose-to-tail butchery course, you’ll spend plenty of time on the knife. Stephen will guide you as you learn to break down a side of British pork. His many years of experience will ensure you gain plenty of neat tricks and tips to help enhance your butchery skills and level up your knowledge. He is incredibly passionate about proper British butchery and will inspire you to choose better-quality meat in the future.
Be sure to check your freezer is empty… by the end of the fun-filled artisan pork butchery course, you will be taking home a fully jointed side of pork!
How to break down a side of Pork
This is an intermediate course in artisan butchery. If you have not taken a butchery course before you may wish to consider courses for beginners which include; sausage making, sensational steak and pie-making.
The importance of provenance and sustainably reared meat
Different breeds, the flavour and colour of the pork
Creating the different cuts and learning how to use them
The primal cuts
Shoulder joint
Leg joint
Loin
Belly
Stringing joints
Slicing pork
How to store pork
This artisan butchery and cookery course takes place in the historic town of Eccleshall, in the heart of rural Staffordshire. Easily accessed from Derbyshire, Shropshire and Cheshire, we are only minutes from the M6, A51, A50 and the A34. We have free on-site parking.
Our “kitchen angels” will support you on the day and ensure you have everything you need. We’ll provide you with an apron, and all the equipment and ingredients you need. We’ll even do the washing up!
This course runs from 9.30 am to 1.30 pm and you can join us from 15 minutes before the course begins for freshly brewed tea, coffee before you embark on a day of learning the basics of how to joint a side of pork.
You’ll join us at our farmhouse table for a freshly prepared light lunch made for you by the Perrys Field to Fork team, served with wine or something softer if you prefer.
You’ll take away your prepared stuffed loin, sausages and pork chops to share with your friends and family at home. We make a conscious effort to reduce waste so please feel free to bring your own container to transport your selection of pork cuts home. If you don’t have a container or forget to bring it with you don’t worry, we will provide you with a box.
More specific information will be sent to you by email when you book your course.
Master Butcher, Stephen Hill, developed a keen interest in butchery at just 14 years of age. His passion for the craft of traditional nose-to-tail butchery grew and over many years his knowledge deepened further in the artisan techniques of curing and smoking. His artisan pork butchery courses are guaranteed to change the way you shop, prepare and cook meat from here on in. read more Stephen Hill
This is an intermediate butchery course and suited to those who have had some experience in butchery be it sausage-making, cutting and preparing steak for cooking or pie making. It will appeal to keen butchery and cooking enthusiasts and those who want to develop and deepen their knowledge. It will be a great experience to practice your knife skills and learn from Stephen and the team who are passionate about creating delicious food from quality ingredients. You’ll meet new people and enjoy the hospitality of the Perrys Field to Fork team.
Book online or call us on 01785 851911 if you have any questions.
Please advise us prior to booking of any dietary/allergen requirements.