Join the Smokin' Butcher for his first pig butchering masterclass. Guests will observe master butcher and pork specialist Hugh Maguire, breaking down the entire pig.
Join Hugh inside his butcher shop in Ashbourne to work with his favourite cuts of pork, exploring the purity of traditional butchery ; curing and smoking in their simplicity.
Students will learn hands-on nose-to-tail butchery, review anatomy, and discuss the
importance of sourcing and sustainability in our local food system.
While the art of butchery is infinite, you will come away with the knowledge and skill that is required to breakdown the four legged livestock carcass.
What you will learn ..
As butchery serves cookery, you will also find that no cut of meat is out of your culinary reach. You will be provided with the knowledge that is required to produce your own black pudding, cure your own bacon and make your own sausages.
Black Pudding production
Dry curing bacon
1 class : €120 per person.
(Branded apron and knife included)
Taking place in Hugh Maguire Butchers , Ashbourne, Co. Meath
8 Workshops. 8 students per class.
Dates start from March 4th through to April.
More dates to be released in Jan, 2019.
Book your place early now to avoid disappointment !
Just use the form below to submit your name and number and we will get back to you with dates that suit you!