• How we make and tie sausages and chipolatas

    I tell you exactly what goes into our sausages, what does NOT go in, and how to tie or link sausages.

  • How we bone, cook and skin our hams

    I explain how we bone out a gammon and prepare it for cooking, after which we refer to it as a ham. The skin is then removed to make it ready for eating, and demostraite how to tie a butchers knot.

  • How we produce bacon from a side of pork

    Starting with a side of pork I explain how we cut it up ready for curing and smoking into back and streaky bacon, gammons and collars. After curing and smoking I slice and bag some back bacon and explain the different thicknesses available. And lastly I demonstrate how we clean the traditional butchers block at the end of every day.