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.

 

Daily Special - Offers and Meal Deals are available on our Featured Products Page - Plus - Facebook & Instagram.

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

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 The Irish, Spanish & Italian Pantry at Blair House Farm

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