Butchery courses in The Times

Sausages
Well, this is exciting. Our new butchery and charcuterie course was featured in the Times newspaper last Saturday (12 Jan 13).

For foodies

Butchery skills and charcuterie Gascony, France

Vegetarians look away now — this four-day break staying in a farmhouse in the rural village of Gramont, an hour from Toulouse, takes guests from nose-to-tail dining (from butchery to presentation on the plate). The butchery part of the course involves learning knife skills and how to joint and section a whole pig, while the charcuterie element sees classes on how to prepare raised game pies (including the pastry), duck terrine, sausages and five types of paté. Classes have a maximum of five guests and there are two chefs to ensure personalised tuition. The farmhouse has two large terraces and a hot tub. On summer evenings, silent black-and-white movies are projected on to the walls of the ruined house next door. Meals are largely down to your own skills — almost everything produced on the course is consumed over the stay.

Details
Three nights’ B&B, two lunches and three dinners and all the wine you can drink is just £538 pp, excluding flights (0845 625 0445, golearnto.com). Fly to Toulouse from £50.

Compare that price and all it includes to the Ginger Pig’s 1 day butchery course and we think its a bargain…
farmhouse view