A guide to pork cuts

The Ginger Pig butchery classes

“Ever wondered where all the cuts come from and how to get the best from your butcher? What’s good for long slow cooking and where to find it? When to buy aged beef at its best? Or how to French trim lamb and how to utilise all of the pig except the squeal?”

At The Ginger Pig the team of skilled butchers offer a range of evening courses covering all of the above and also teaching basic butchery skills. Our butchers are well versed in all aspects of cutting meat, the aging process, how to make salami, cured meats and sausages. Also, the cutting of beef, lamb and pork will be covered on the respective evenings.

Places are limited to small numbers which helps us to give you the best one to one tuition possible. You can choose one of the following classes: Pork, beef, lamb or sausage making.

The butchery classes will include all equipment and protective wear. The meat you will prepare is yours to take home at the end of the evening. During the class there will be a meal cooked with the particular cut you are dealing with and served with complimentary drinks.

The Ginger Pig butchery classes are held at our Marylebone shop on Monday to Thursday 6.30pm - 9.30 pm and 7.00pm - 10.00pm Fridays.

The Ginger Pig butchery class tokens can be purchased and used towards any butchery class, please ring 01751 460091 for more details or email us at butcheryclasses@thegingerpig.co.uk

The Ginger Pig
8-10 Moxon Street, Marylebone, London, W1U 4EW. Tel:  020 7935 7788.