In recent years, here in Ireland, a great interest has grown in home-curing and sausage-making. Jack and Tim McCarthy, of Kanturk, Co Cork, are now offering a limited number of people an introduction to the not so basic craft of Butchery.
Their day-long course includes how to make sausages, cure bacon and hams make black pudding, and use every morsel of the pig. You will be shown the techniques and skills required, from primal cuts and knife skills to cures and processing. Basically they will teach you everything you need to know to get your pig from the field to the fork!
|All you can eat from one little pig!|
This ‘Practical Pig’ course will give a once-off insight into pig production for chefs, foodies and people interested in learning more about pork processing. They will educate you in all areas of pork butchering over the course of a day giving practical exhibitions in slaughtering, boning, trimming, portioning, curing, sausage making and pudding making.
|Tim’s Great, Great Grandfather, Callaghan McCarthy, at his shop in1892|
McCarthy’s Butchers use traditional techniques and innovative new ideas and Jack & Tim McCarthy have become some of Ireland’s most prominent and celebrated meat producers. Tim is now the 5th generation of the family to be involved in the butchery trade.
|The State Banquet, for Queen Elizabeth in March 2011, used the best of Irish Artisan food|
The Practical Pig Course will run from 10am – 5pm on Sunday 21st October 2012. Participants will receive lunch on the day and a gift pack at the end of the course. Places are limited. Introductory Offer – €195 per person