The most interesting carcass to work on has to be the pig. It is certainly the most versatile of the three domesticated farm animals.

Borut and Perry will explain how each part of the pig is used from the bath chap (cheek) to the rolled leg, prepared ready to roast, nothing is missed including the trotters and even the brain! 

The full carcass is broken down and they will show which part of the carcass is used for sausage making, where the pork pie meat comes from and by the application of salt, how the loin is converted from pork to bacon.

The evening will finish with a roasted loin of pork (porketta) feast which hopefully Borut will have got to crackle perfectly, served with wine and you will take home the loin of pork you have prepared.

The most interesting carcass to work on has to be the pig. It is certainly the most versatile of the three domesticated farm animals.

Borut and Perry will explain how each part of the pig is used from the bath chap (cheek) to the rolled leg, prepared ready to roast, nothing is missed including the trotters and even the brain! 

The full carcass is broken down and they will show which part of the carcass is used for sausage making, where the pork pie meat comes from and by the application of salt, how the loin is converted from pork to bacon.

The evening will finish with a roasted loin of pork (porketta) feast which hopefully Borut will have got to crackle perfectly, served with wine and you will take home the loin of pork you have prepared.

Lamb changes throughout the year, in fact it is probably our most seasonal meat, from the very delicate spring lamb which is ready at Easter through to the more flavoursome hoggit which is ready after Christmas.

Borut and Perry explain a little bit about the breeds of lamb at Grange Farm and then go to work with you covering the full carcass including showing boning of shoulders, how the best end is French dressed, where the loin and chump chops come from, how to butterfly a leg ready for the BBQ and how to remove shanks from the leg, which are very popular and there are never enough of as each carcass only has two.

Before the end of the evening, where you will take home the boned and rolled shoulder you have worked on, there is an informal feast of slow roasted shoulder with all the trimmings, served with wine.

Lamb changes throughout the year, in fact it is probably our most seasonal meat, from the very delicate spring lamb which is ready at Easter through to the more flavoursome hoggit which is ready after Christmas.

Borut and Perry explain a little bit about the breeds of lamb at Grange Farm and then go to work with you covering the full carcass including showing boning of shoulders, how the best end is French dressed, where the loin and chump chops come from, how to butterfly a leg ready for the BBQ and how to remove shanks from the leg, which are very popular and there are never enough of as each carcass only has two.

Before the end of the evening, where you will take home the boned and rolled shoulder you have worked on, there is an informal feast of slow roasted shoulder with all the trimmings, served with wine.

The Sausage Making evening is probably the most hands on of our classes. The group will learn about the different ingredients that go into sausages and learn lots of cooking tips. The group will mince the prepared pork and prepare the herbs and spices which will be blended with the meat.

You will find it humorous and challenging operating the big power filler which forces the meat into the skins, even if you get this part right you still have to learn how to link the natural skins into groups of 3 which will hang in our coldroom ready for you to take home. The evening is finished off with a informal feast served with complimentary wine.

The Sausage Making evening is probably the most hands on of our classes. The group will learn about the different ingredients that go into sausages and learn lots of cooking tips. The group will mince the prepared pork and prepare the herbs and spices which will be blended with the meat.

You will find it humorous and challenging operating the big power filler which forces the meat into the skins, even if you get this part right you still have to learn how to link the natural skins into groups of 3 which will hang in our coldroom ready for you to take home. The evening is finished off with a informal feast served with complimentary wine.

The beef carcass is the largest the butcher deals with, as always Borut and Perry will briefly explain the different breeds of cattle we have at Grange Farm and then get straight on to the butchering, covering the carrying, cutting and preparing your joints. You will learn the benefits of well aged beef and what to look for when buying meat. You will deal with the centre part of the animal where the sirloin, rump, forerib and fillet all come from, these are the most popular steak cuts.

The evening will finish with a large roast forerib of beef feast for everyone to enjoy around the butchers block, along with wine and chat, and of course you get to take home the cote de boeuf you prepared earlier.
 

The beef carcass is the largest the butcher deals with, as always Borut and Perry will briefly explain the different breeds of cattle we have at Grange Farm and then get straight on to the butchering, covering the carrying, cutting and preparing your joints. You will learn the benefits of well aged beef and what to look for when buying meat. You will deal with the centre part of the animal where the sirloin, rump, forerib and fillet all come from, these are the most popular steak cuts.

The evening will finish with a large roast forerib of beef feast for everyone to enjoy around the butchers block, along with wine and chat, and of course you get to take home the cote de boeuf you prepared earlier.
 

You can now buy The Ginger Pig Butchery Class Tokens via our new online shop.
The Ginger Pig Butchery Class tokens are £135 each per person and can be redeemed against any of the 4 classes on any date with availability. They are valid for 12 months. 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.

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 also be purchased from Grange Farm by calling Amy on 01751 460802. 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.

Your Butchery Class Tokens can be redeemed by calling us at Grange Farm. The recipient of the voucher can then book himself or herself on a date to suit them subject to availability. If you are redeeming a voucher, you will need to quote your unique reference number when booking, this can be found on the voucher.

You can now buy The Ginger Pig Butchery Class Tokens via our new online shop.
The Ginger Pig Butchery Class tokens are £135 each per person and can be redeemed against any of the 4 classes on any date with availability. They are valid for 12 months. 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.

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 also be purchased from Grange Farm by calling Amy on 01751 460802. 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.

Your Butchery Class Tokens can be redeemed by calling us at Grange Farm. The recipient of the voucher can then book himself or herself on a date to suit them subject to availability. If you are redeeming a voucher, you will need to quote your unique reference number when booking, this can be found on the voucher.

Class times at 7.00pm - 10.30pm Monday to Friday and 3.30pm to 7pm on Sundays. They run for approximately 3 hours 30 minutes. All equipment and protective wear is 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.

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 a minimum number of places. Please note private group bookings are subject to availability and are not available on a Friday.



Our butchery classes are very popular and are booked up well in advance, we try to have maximum guests for every class, and this gives a good ambiance for the whole night. If we get cancellations close to the date of the class it is sometimes difficult to re-book the cancelled places and the evening can end up short of people, which can spoil the enjoyment for others. We do our best to avoid this hence our policy.

All bookings made and vouchers sold 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) providing we are able to re-book your place. There will be a £10 fee per person for transferring a booking, unfortunately if you cancel within 14 days of the class we are unable to offer a transfer, however we would encourage you to send someone in your place.

All our vouchers are valid for at least 12 months with the expiry date clearly marked on the reverse of the voucher. You may contact us any time up to the date on the reverse and your booking may exceed the final date subject to availability, we only book up to 3 months in advance at any one time. Once the voucher has expired it is unredeemable, we will not be able to accept this as payment towards a class.



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.

Class times at 7.00pm - 10.30pm Monday to Friday and 3.30pm to 7pm on Sundays. They run for approximately 3 hours 30 minutes. All equipment and protective wear is 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.

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 a minimum number of places. Please note private group bookings are subject to availability and are not available on a Friday.



Our butchery classes are very popular and are booked up well in advance, we try to have maximum guests for every class, and this gives a good ambiance for the whole night. If we get cancellations close to the date of the class it is sometimes difficult to re-book the cancelled places and the evening can end up short of people, which can spoil the enjoyment for others. We do our best to avoid this hence our policy.

All bookings made and vouchers sold 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) providing we are able to re-book your place. There will be a £10 fee per person for transferring a booking, unfortunately if you cancel within 14 days of the class we are unable to offer a transfer, however we would encourage you to send someone in your place.

All our vouchers are valid for at least 12 months with the expiry date clearly marked on the reverse of the voucher. You may contact us any time up to the date on the reverse and your booking may exceed the final date subject to availability, we only book up to 3 months in advance at any one time. Once the voucher has expired it is unredeemable, we will not be able to accept this as payment towards a class.



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.