Plumpton Certificate

Register interest

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:

Dates: TBC


Location: Ockham


1 Day



+ £30.00 for materials

Talk to us

Not quite ready to apply yet? We are happy to discuss courses and help you find the perfect fit.

Get in touch

You are currently offline. Some pages or content may fail to load.