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Lessons in Butchery

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by Bryony Harrison (subscribe)
Freelance writer and poet from London; if you would like to read my poetry, please check out my book, 'Poems on the Page', available from goo.gl/Ta4oAX.
Event: -
Have a go at Sausage Wrangling


Any homicidal maniacs looking for tips have come to the wrong place. These lessons in butchery are for those who respect life, the food we eat, and where it comes from.

The Butchery Ltd is a new type of London butchers' shop - or should I say an old type. The Butchery Ltd is going back to traditional methods, providing quality meat, and not wasting a morsel.

The company try to keep their products British whenever possible, using free-range, pasture fed native breeds. They obtain their meat from small farmers (not vertically challenged kind), and unlike most butcher todays, buy the whole carcass, using every scrap from nose to tail.

There is another particularly unique element that The Butchery Ltd offers, and that is butchery classes. What better way to appreciate where your meat comes from than learning how to prepare it yourself?

Classes take place at their HQ venue at Spa Terminus in Bermondsey. The courses are more than just a demonstration, but fully hands on. Once you have finished your class, you can take all the meat you have prepared home with you, or ask them to age it for you.

Sausage Wrangling
20th August, 6pm, 77.50.

Ever wondered how all your sausages end up sausage shaped? Most of you have probably seen programmes demonstrating minced pork being put through a machine into those intestine casings. Looks like fun, doesn't it? If you have ever wanted to have a go yourself, now you can.

Learn about different types of sausages and casings before making your own customised sausage. Things you will have to consider include which meats to blend, the amount of seasoning, and fat content. By the end you should come away with about three and a half kilograms of sausages.

Bash the Beef, Break the Beef
31st August & 21st September, 1pm, 190

This class is currently on a wait list, but if you put your name down and there is a cancellation you still might be able to attend. Since a cow is a big animal, this class will focus on just one section - the hind quarter. First you will learn about all the different sections of meat, and why the breed and feed is so important. You will then be taught how to use butchers' knives in the correct way, and a number of different seaming techniques. You will also be given tips on the best way to cook beef. By the end of the day you should come away with about eight kilograms of meat to take home.

Learn the Lamb, Love the Lamb
7th September, 1.30pm, 155

Learn about the different types of knives used to chop lamb, as well as how to sharpen, hold, and cut with them. You will gain an understanding about the different lamb cuts and how they should be cooked. Everyone will have half a lamb to work with. After all the sections have been cut, you will prepare some pieces into mince, while others will be rolled and tied into joints. The evening will end with supper, and you should come away with about ten kilograms of meat.

Punish the Pork, Praise the Pork
14th September & 5th October, 1.30pm, 155

Working with your own pig quarter, you will learn about the different cuts, and how it should be prepared. You will make pork chops, and then have the option of making bacon or sausages. The evening will end with supper, and you will come away with about twelve kilograms of meat.
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Why? Learn about the meat you eat
When: 20th Aug - 5th Oct
Phone: 0207 237 0182
Where: Spa Terminus
Cost: 77.50 - 190
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