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Butchery Skills

Nancarrow is a 100-acre Soil Association certified organic farm, occupying a tranquil, south-facing valley in Cornwall. They produce award-winning organic beef and lamb, reared non-intensively using traditional farming methods. Their native breed livestock live happily outdoors in sheltered, organic meadows, maturing slowly on clover rich pasture and a small quantity of home grown ‘whole crop’ silage.

The pigs are also reared outside and are allowed to grow slowly, developing the perfect balance of meat to fat – with the help of windfall apples and scraps from the kitchen garden! Farming organically means maintaining the highest levels of animal welfare and minimising the impact on the environment. It also means no chemical fertilizers or pesticides are used; this approach ensures wildlife at Nancarrow thrives too, which is evident during any visit to the farm.

By enrolling in this workshop at the farm, you will spend a day getting to know all about pigs! As we’ll be well into Spring, it’s a great time to visit the farm with lots of lambs and calves in the fields. The day will involve a bit of time outside (weather permitting!) learning about pig husbandry as well as plenty of time in the newly renovated Nancarrow Butchery & Larder with Head Chef, Jack Bristow, for a nose-to-tail workshop.

Pigs are intelligent animals, and they deserve a lot of respect. Over the course of the day, you’ll touch on the different breeds of pig, how the animals are raised and what they’re. In the practical sessions, Jack will take you through every part of the pig, showing you how to butcher a pig into the various different cuts and use every part of the animal. It’s a hands on workshop, so you’ll learn a lot of knife skills and under Jack’s excellent supervision you will do a lot of the “gruntwork” yourself. You’ll make sausages and bacon as well.

Date: 13 May SOLD OUT
Duration: 1 day (9:00 – 16:30)
Venue: Nancarrow Farm

Future Course Dates: TBA
Future Course Venue: TBA
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