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Butchery Classes at The Ginger Pig are carried out by our team of skilled butchers. We offer a range of evening courses aimed at teaching you all about the meat, where it comes from, how and when it is used and also a range of basic butchery skills. Our butchers are well versed in all aspects of cutting meat, the aging process, how to make salami, cured meats and sausages. Also, the cutting of beef, lamb and pork will be covered on the respective evenings.
Places are limited to small numbers which helps us to give you the best one to one tuition possible so book one of our classes today.
Private Group bookings are becoming more and more popular on the Butchery Classes, we have taken group bookings for a range of things including Corporate events, Staff Parties and just recently even a stag party. To make the class a private event, you will need to book out the full 12 places. When the full 12 places are booked out a 10% discount will be given.
The Ginger Pig Butchery Classes are held at our Marylebone Shop which is located on Moxon Street, just off Marylebone High Street. The nearest tube stations are Baker Street and Regent’s Park. Also close by are Bond Street, Marylebone and Marble Arch.
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The Ginger Pig Gift Tokens can also be purchased and used towards any of our Butchery Classes and cost £125 each.
Great for Birthday’s, Christmas, Valentine’s, Stag Parties or even just to treat yourself!
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Beef butchery is the most challenging of all. The carcass is broken down into primal joints – forequarter, breaking into chuck, forerib, brisket, neck in fact all the slow braising meats, the middle where the sirloin and fillet are taken and the hind which has the topside, silverside and shin.
There are so many options and styles of cutting and these vary from shop to shop and country to country.
Your evening will consist of a brief talk about the Ginger Pigs Farm, breeds of cattle and the methods we use to farm.
All the different cuts of beef are briefly covered but we concentrate on the middle of the carcass where the rump, sirloin, fillet, porterhouse, t bone, wingrib and forerib are all found.
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The pork evening starts with a brief chat about the different breeds at Grange Farm, Tamworth (from where the Ginger Pig gets its name) Gloucester Old Spots, Berkshires, Saddlebacks, how we farm them, how we rear them outdoors and feed them on a natural diet.
The hands on part of the evening is where we show you where the different cuts come from, shoulder, hand and spring, leg, loin, belly and shows how all of the pig is used including the flare fat which is rendered to make pastry and the caul fat which we wrap around our terrines and pates.
There will also be loads of tips on how to make perfect crackling!
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During the evening devoted to lamb the butchers will explain how the meat changes throughout the year from the very delicate spring lamb which appears in the shops at Easter going right through the year to late Winter and early Spring when the lamb becomes a hogget and how the cooking or lamb changes according to the season.
We will demonstrate boning and rolling shoulders, cutting the French dress best end, loin chops, chump chops and butterflied legs and of course the lamb shank of which there is never enough.
At the farm we have three main flocks of sheep the Dorset, Mule, and the North Country Black Face which graze on the good in by pasture around the farm and range out onto Levisham Moor which is 2000 acres of Heather.
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The sausage making evening is very light hearted as most of us find it difficult to link the long lengths of sausage into manageable strings without them bursting.
The more serious part is explaining where the different cuts used in small goods production come from (it really is not the grim and gristly part of the pig).
The seasoning, the herbs, the way the meat is minced either coarsely for a Toulouse sausage or finely for a chipolata.
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All equipment and protective wear included.
The meat you will prepare is yours to take home at the end of the evening.
During the class there will be a meal cooked with the particular cut you are dealing with and served with complimentary drinks.
The final part of the evening is an informal supper which will feature the particular meat you have been working on together with a glass or two of wine!
At the end of each evening everyone takes home the meat they have been working on, each class is limited so we can guarantee plenty of personal attention from the two butchers, who will be happy to answer any questions and show you any different types of butchery techniques.
To get available dates for the butchery classes you can call or email Amy at butcheryclasses@thegingerpig.co.uk
To book a date you will need to call Amy on 01751 460801.
All classes are £125 each per person. We accept all major Debit/Credit Cards (excluding American Express).If you are redeeming a voucher, you will need to quote your unique reference number when booking, this can be found on the voucher.
Office hours are 9am – 5pm Monday to Friday. If I am on another call or away from my desk, please leave a message and I will call you back.
Private Group bookings are becoming more and more popular on the Butchery Classes, we have taken group bookings for a range of things including corporate events, staff parties and just recently even a stag party. To make the class a private event, you will need to book out the full 12 places. When the full 12 places are booked out a 10% discount will be given.
The Ginger Pig Butchery Class tokens are £125 each per person and can be redeemed against any of the 4 classes on any date with availability. They are valid for 12 months.
The vouchers are well presented to give as a gift and come with a leaflet explaining the different classes.
Alternatively if it is a last minute purchase, we can send a voucher via email for you to print off yourself.
Butchery Class tokens can only be purchased from the farm by calling Amy on 01751 460801. For any other information you can call or email us at butcheryclasses@thegingerpig.co.uk.
We accept all major debit/credit cards (excluding American Express). We send vouchers by 1st Class Standard Post the following day.
Vouchers can be redeemed by calling us at the Farm and the recipient of the voucher can then book themselves on a date to suit them. If you are redeeming a voucher, you will need to quote your unique reference number when booking, this can be found on the voucher.
All bookings made are non-refundable, you are however free to send somebody in your place.
Up to 14 days before your course date you can transfer to an alternative date (depending on availability) or we can issue you with a gift token providing we are able to re-book your place. There are no exceptions to this policy.
We reserve the right to cancel any class at any time. In the unfortunate event of this instance, we will do our best to contact you at the earliest possibility to let you know and you will be offered the choice of an appropriate alternative or a full refund.
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At the end of Beef, Lamb and Pork Classes, graduates will have the opportunity to purchase The Ginger Pig School of Butchery T-Shirt as modeled below by our Butchery Class Co-ordinator, Amy. These show where the different cuts of meat come from. These are only available to purchase on the classes.
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