Best of British Pork Butchery Course – January 2027

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.

First, you’ll explore the importance of provenance. You’ll learn why sustainably reared meat matters and how it impacts quality, welfare, and flavour.

Next, you’ll discover different pork breeds. In particular, you’ll understand how breed affects flavour, texture, and colour. As a result, you’ll be able to make more informed choices when buying pork.

Then, you’ll move on to creating the different cuts. Step by step, you’ll learn how each cut is prepared and, just as importantly, how to use it in the kitchen.

After that, you’ll focus on the primal cuts of pork. These include the shoulder, leg, loin, and belly. Each section will be explained clearly and simply.

You’ll also learn how to prepare a shoulder joint and a leg joint. In addition, you’ll work with the loin and belly to understand their versatility.

Furthermore, you’ll practise stringing joints correctly. This helps ensure even cooking and professional presentation. You’ll also cover slicing pork with confidence and precision.

Finally, you’ll learn how to store pork properly. This includes tips on refrigeration, freezing, and food safety, so your meat stays fresh for longer.

This artisan butchery and cookery course takes place in the historic town of Eccleshall. It is set in the heart of rural Staffordshire. Best of all, the location is easy to reach from Derbyshire, Shropshire, and Cheshire. We are just minutes from the M6, A51, A50, and A34. In addition, free on-site parking is available.

On the day, our friendly “kitchen angels” will be on hand to support you. They will make sure you have everything you need. For example, we provide an apron, all equipment, and all ingredients. What’s more, we even take care of the washing up.

The course runs from 9.30am to 3.00pm. However, you are welcome to arrive 15 minutes early. This gives you time to enjoy freshly brewed tea or coffee before the day begins. Then, you’ll get started with the basics of jointing a side of pork.

At lunchtime, you’ll gather around our farmhouse table. Here, you’ll enjoy a freshly prepared light lunch made by the Perrys Field to Fork team.

By the end of the day, you’ll take home your prepared stuffed loin, sausages, and pork chops. These are perfect for sharing with friends and family. We also make a conscious effort to reduce waste. Because of this, you are welcome to bring your own container for transporting your pork cuts. If you forget, don’t worry. We will happily provide a box for you.

Finally, more detailed information will be sent to you by email once your course is booked.

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. It is ideal for those with some prior experience. For example, you may have tried sausage-making, steak preparation, or pie making.

Because of this, the course suits keen butchery and cooking enthusiasts. It is also perfect for anyone looking to deepen their knowledge and build confidence. Throughout the day, you’ll practise and refine your knife skills. At the same time, you’ll learn directly from Stephen and the team. They are passionate about creating great food from quality ingredients.

In addition, this course offers a welcoming and social experience. You’ll meet like-minded people and enjoy the warm hospitality of the Perrys Field to Fork team.

You can book online at any time. Alternatively, call us on 01785 851911 if you have any questions.

Finally, please let us know about any dietary or allergen requirements before booking, so we can accommodate you where possible.