Our hands-on butchery classes based within Sparsholt’s specialist butchery preparation room are designed to give a good grounding in traditional butchery skills and teach you how to buy meat and get the most from each cut.<\/p>\n
Classes are aimed at people working within the catering or hospitality sectors as well as keen cooks and enthusiasts who want to take a carcass or side of meat, break it down and prepare for retail sales or cooking.<\/p>\n
Burger Making<\/strong><\/a> – \u00a3110 per head including \u00a315 of burger meat<\/p>\n Sausage Making<\/a><\/strong> – \u00a3110 per head including \u00a320 of sausage meat<\/p>\n Preparing Venison Carcass<\/strong><\/a> – \u00a3135 per head including \u00a330 of venison<\/p>\n Preparing Chicken<\/strong><\/a> – \u00a3125 per head including \u00a325 of chicken<\/p>\n Preparing Lamb<\/strong><\/a> – \u00a3160 per head including \u00a345 of lamb<\/p>\n Preparing a Half Pig<\/strong><\/a> – \u00a3190 per head plus \u00a370 of pork<\/p>\n