[This Event Is Now Closed]
Home Butchery, Charcuterie and Sausage Making with Philip Dennhardt at Ballymaloe Cookery School
Saturday 19th November 9.30am
There’s a growing interest among chefs and enthusiastic amateurs for home-curing and sausage-making and this busy one day course will include:
- how to butcher a side of pork frm nose to tail
- identify the cuts and learn about the technique involved to dry
- make four different types of sausage and salami, chorizo, frankfurters, beerfest sausages, brawn.........
"About Philip Dennhardt
German-born Philip comes from a long line of butchers. He is a naturally modest man, and so when he first came to the school he made no mention of his considerable experience. This led to a very amusing moment when a member of our team started to teach him the rudiments of butchery. When it was Philip’s turn to demonstrate what he had been taught he rather surprised everyone by not just cutting up a couple of pork chops, but by completely butchering an entire carcass with the skill of a master surgeon. Anyway he is a ‘natural’, as they say." - Ballymaloe Cookery School
This course is also designed for those who would like to explore ways to add value to their meats products, with a view to developing an artisan food business.
A light lunch is included.