Our Pork and Sausage Butchery class covers firstly organic butchery practice, from how animals must be grown, slaughtered and transported etc.
As a class we then learn how a pig is broken down into its primary cuts. This is a very interesting part of the class where people enjoy learning where their favourite cuts come from, why they taste and cook the way they do.
This is a great opportunity to learn about some lesser known cuts and how to prepare them; and why we approach each cut differently.
At Hagens we’re known for our preservative-free traditionally made sausages - We wish to spread our love of this ancient art with this new addition to our class. We will cover how a sausage is made from the grinding of appropriate cuts, balancing fat & moisture contents, the seasoning of some the world's most famous snags to the delicate art of getting it into the casing!
This is a "hands on class". The classes are limited to 8 people with 2 butchers to watch over and guide you.
You will take home the sausages that you make on the night, also we will provide you with a butcher's apron to keep.
At the end of the class there is a meal included matched with a matched beer or wine.
***PLEASE NOTE WE NEED A WEEKS NOTICE FOR CANCELATION***
***CLASS DATES MAY CHANGE DEPENDING ON NUMBERS***
I enjoyed the class but I would have liked to be more hands on when breaking down the pig carcass.
Really enjoyed the night, you can tell the Guys are really Passionate about there business, From the Farm to the plate.
It was really good to see where each cut of meat came from and what best to use it for. The techniques for making sausages were really enlightening and have given me confidence to make my own sausages. My family and friends thank you!