Plumpton Certificate

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Learn how to break down a pork carcass into primal and secondary cuts. 

Course outline

  • Discuss pig breeds;
  • Learn about pig production on the farm;
  • Look at the composition and cuts of a port carcass;
  • Break down the carcass into its primal cuts;
  • Turn the primal cuts into secondary and added value products;
  • Discuss which ingredients work with and how to cook pork;
  • Take some delicious Plumpton College pork home.

Course reference: FTP026

Entry Requirements:

An interest in the subject.

Casual clothing suitable for butchery.

Disposable aprons and coats will be provided.

Students may bring their own knives but college knives will be available.

Dates & Location:

15th April 2019 

Time: 09:30- 16:30

Location: Ockham


1 Day



+ £30.00 for materials

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