In recent years interest has grown in home-curing and sausage-making and Jack and Tim McCarthy are offering a limited number of people an introduction to the not so basic craft of butchery.
This is a day long course within which you will learn to make sausages, cure bacon and hams, make black pudding, and use every morsel. You will be shown the techniques and skills required, from primal cuts and knife skills to cures and processing, everything you need to know to get your pig from the field to the fork. This is an in-depth hands-on course, everyone will have a chance to get involved in all the different stages of production, so be prepared to roll up your sleeves. There will also be a chef in attendance to answer your questions.
The course will run from 10am – 5pm. Participants will receive lunch on the day and a gift pack at the end of the course. Places are limited and the cost is 195 euro per person