Martin has over 25 years experience in craft butchery and has worked all over Europe. Martin will show you how to prepare carcass like craft butchers of old and show you the traditional methods of curing, preserving and cooking from a whole carcass butchery.
Learn how to be a traditional craft butcher at our live and interactive masterclass course with Martin from The Craft Butcher alongside Pat Conway and Jim O’Brien from Smokin’ Soul. Throughout the day you will learn how your meat is traceable from farm to fork when purchasing high-quality produce from The Craft Butcher and take a journey from the raw product to the final goal of cooking and eating your own prepared meal. This really will be a from scratch meal. Using a wide variety of traditional techniques and under the guidance of The Craft Butcher and Smokin’ Souls unique minds you will learn everything you need to know about how to prepare a feast of your own.
What will we prepare?
Come hungry because you’ll need plenty of room to sample all the dishes we’ll make, including:
– You will learn how to cut and prepare a pig carcass
– You will prepare a Boston butt to make your own pulled pork, which will be cooked on the day
– You will learn how to cure your own bacon and ham the traditional way
– We will make beautiful porchetta, which dates back to ancient times
– Nose to tail usage of the whole animal
– Saint Louis ribs, learn where the cut comes from and how to cook it like pit masters
– Spare ribs, learn where the cut comes from and how to cook it like pit masters
– Sausage making, you will be making flavoured sausages and cooking these on the bbq
– Rendering lard, learn how to utilise the off cuts of the animal and how to get the best of the by product which is everyone’s favourite pork scratching
What’s included in the price?
– Welcome coffee and breakfast on arrival 9.30 am
– Course begins at 10am
– Continuous sampling of all meats being cooked
– Lunch at around 12.30 – 1.30pm
– Dinner at around 4pm
– Beer and soft drinks throughout the day & wine with the feast.
What should I bring?
– Warm clothes (weather dependent)
– Good footwear
– Pen and notepad (optional)