Course Type / Attendance

Short Course, Hobby Course

Subject Area

Catering & Hospitality

Start Date

Call 0191 511 6000

Course Length

3 days


City Campus



Home / Course / Butchery and Curing

Who is this course for?

This course is not for the faint hearted! Anyone with a passion for or keen interest in butchery and then how old techniques can be utilised to preserve the resultant products for weeks and months to come.

What do you need to apply for the course?

A passion for all things pork.

What are the key things you'll learn?

This is not for the faint hearted. You will start off with some basic butchery techniques; do’s and don’ts and then it’s straight into your half pig. You will be taken through breaking the animal down and what all the parts are and how they can be used. You will then be turning each product into various cured delights.

How you will learn

Everything will take place in our practical teaching kitchens.

Where could this course take you?

You will be able to advance onto other leisure courses or maybe even look at some of our full year, part time accredited courses.

What costs will you incur?

The cost for the course is £300 which includes an apron, as well as a selection of products to take home with you to complete the curing process.