3 Hour Pork Butchery Masterclass


(7 customer reviews)

Master Butcher, Michael Alexander will show you, and talk through the process of how the carcass is broken down into different cuts of meat, and talk about different uses for each cut, and how to cook them. Then it’s your turn to do some butchery. This is very hands-on, you will learn how to butcher one side of the pig. We can even incorporate sausage making into the session, on request.

We usually work on a ratio of one butcher per two people if possible, with a maximum group of four. We find this is a nice sized group and everyone gets plenty of help from the butcher. The price includes a joint you have boned, rolled and tied to take home to impress your family!

All masterclasses are held at Swallowfields Farm, Near Bramshaw with Mike, on a Monday or Saturday afternoon. Apron’s and knife are included, along with plenty of tea and coffee.

Please advise the address where you would like the voucher sent to.

If you have any other question, or would like to book a specific date, please contact Sarah on 01794 322686



We also offer a 2 hour Lamb Butchery Masterclass

7 reviews for 3 Hour Pork Butchery Masterclass

  1. Gemma

    Brilliant masterclass; a great introduction to butchery techniques at a relaxed, informal pace. I received this as a gift and it was a really enjoyable evening. The small group is ideal and being able to take home something that you’ve prepared is the icing on the cake. Would highly recommend.

  2. Stewart

    Have done the butchery course twice, it’s awesome and would highly recommend to anyone! Great evening with Mike showing the ins and outs (literally!) of the butchery trade! If you love great meat (which clearly you do if you’re buying your meat from Mike and Sarah!) then it’s a great way to learn more about how to prep it and also cook it to perfection! If you love food, you’ll love this experience!

  3. Mike Harding

    Recently completed the pork butchery course with Mike at the shop and what a great afternoon, we learnt all about the cuts, new knife skills and how to tie meat up correctly. The course flows at the speed you want and all of our questions were answered well by Mike who is very knowledgeable in his craft, can’t wait to do the lamb course now…

  4. Tracy Nash

    My colleague an I did the butcher course with Mike and we found it totally enjoyable, it was interesting to discover just how much of the animal is used and not wasted. It sure is a craft of expertise and physically demanding at times. I guess it really made us think about how much goes into preparing good quality meat for the shelves. A really enjoyable course and one to talk about over a dinner party that is for sure. Mike is also a great tutor and made us novices feel completely welcome.

  5. Geoff

    Excellent – highly recommended. A hands-on course with Mike’s extensive knowledge offered in a friendly, supportive and relaxed style. As a group of three we learnt how to butcher from a whole pig side down to single cuts, all tailored to our individual paces (thanks for your patience!). Lots of questions answered and assistance from Mike and Tom who ensured we all had a really enjoyable few hours – plus our own joints to take home and impress! Would not hesitate to recommend whether a novice or budding Masterchef.

  6. Carole Mahoney

    A thoroughly enjoyable and informative few hours. Mikes knowledge of butchery as well as the rearing of tasty meat is fascinating. The skills learnt are invaluable. I would certainly recommend this class for anyone with an interest in how your meat is prepared or with a yearning to butcher your own meat.
    Thank you Mike, Simon and Sarah

  7. Sarah

    Pork butchery course gifted to my husband and I from family.
    We really enjoyed the experience and felt it was taught in a very considerate and professional way with respect for the animal. We learnt so much and felt able to ask lots of questions. The joint I brought back (bone in shoulder) tasted delicious. I will be visiting the farm shop for further supplies.
    I would highly recommend this course for anyone whether you are interested in the art of butchery, enjoy cooking or neither.

    Pip McMahon
    April 22

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