Blair House Farm - Practical Introduction - Pork & Bacon Butchery Course
IRISH SCHOOL OF CHARCUTERIE FROM
BLAIR HOUSE FARM CHARCUTERIE
NOSE TO TAIL - BOUCHERIE
PRESERVING LOST TRADITIONS
WE HAVE A FULL RANGE OF COURSES THAT WOULD APPEAL TO:
SCHOOLS - COLLEGES - CHEFS - HOBBYIST & Family Home Production
GUEST CHEF AND MASTER BUTCHER: TBA - DEPENDING ON COURSE.
One Day introductory course guaranteed to be instructive as we explore and breakdown every part of the pig, includes brining and dry curing whole muscle for bacon.
This course is essential for the real meat lover for family home production, hobbyists, chefs, food professionals and for existing and aspiring artisan producers as well as complete newcomers to have an understanding of the types of pork and bacon to prepare at home or for your restaurant or business. The course has been designed to meet all levels of interest and experience.
Contact Us Today to Book Your Course
Minimum Group - 8 Number
The Irish, Spanish & Italian Pantry at Blair House Farm
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