top of page

Pork Butchery Crash Course

2 - Sessions

  • Starts 25 Jun
  • 200 euros
  • The Mediterranean Culinary Academy

Available spots


In this two day crash course we will be focusing on no-waste, nose to tail butchery, where you will learn the art of cutting around bones, sausage making, preservation and a multitude of different skills one can easily replicate at home. So how will this work? Day 1: You will each be given a whole loin to work with. Following a live demonstration from our chef instructors you will learn how to butcher a chine on pork loin, the mid-section of the animal where one can find some of the most sought after cuts of pork. The loin will be separated into its primal cuts (eg. ribs, filet) and the bones will be cleaned for a crown roast, stored away for the following day. Day 2: Our chefs will demonstrate how to take the primal cuts prepared the day before and break them down further, cleaning them to the point where you have beautiful cuts of meat ready to be cooked. Our chefs will guide you through the appropriate cooking methods best suited to each cut of meat as well as demonstrate valuable cooking techniques like rendering the fat into high quality lard, making delicious stock from the bones and turning any extra meat into homemade sausage! At the end of the 2 day course each student will take home: 3 Rib Crown Roast Ribs Sausages Back Blade Fillet Kidney Boneless Shortrib Cleaned Loin Tournedos Skin for Crackling Heart of Rump Roast Stew Meat Fat for Lard Sausage Meat Bones for Stock During the session you’ll learn how to: * Break down a whole, bone-in pork loin into individual cuts and components * Identify different muscle cuts and the best cooking techniques for each * Apply hands on butchery skills which apply to most mammals * Tie professional butcher knots that can be used with multiple different animals * Utilise as much of the animal as possible, wasting almost nothing * Make sausages without the needs for any specialised equipment * Render down lard and store it safely for later use * Prepare a stock at home from bones We’ll provide all the recipes, tools and ingredients you need for the session, all we ask is that you turn up on time so we can all get started together!


Cancellation Policy

Please see T&Cs

Contact Details

  • The Mediterranean Culinary Academy

    73 Triq l-Oratorju, Naxxar, Malta

    + 356 99704909

bottom of page