Plumpton College Centre for Sustainable Food Farming and Forestry train in butchery, train to be a butcher, be a butcher, salami making, bacon curing, sausage making, beef butchery, testimonials, plumpton college training courses, food smoking

Contact Details

Our courses take place in East Sussex.
At either Ivyland Farm, Netherfield TN33 9QB
Homestead Farm, Netherfield TN33 9QL
The Woodland Enterprise Centre, Flimwell TN5 7PR
Map

Plumpton College Centre for Sustainable Food Farming
and Forestry
The Woodland Enterprise Centre
Flimwell
TN5 7PR
Telephone
01580 879547
E-mail

Plumpton College
Ditchling Road
Plumpton
Lewes
East Sussex
BN7 3AE
Telephone
01273 890454
Website
Email

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Get Skilled in Butchery - Testimonials

Sausage Making - Beef Butchery - Pork Butchery -
Lamb Butchery - Venison Butchery - Bacon and Gammon Curing - Food Smoking - Poultry Processing - Salami Making

Poultry Processing
"A first class day, absolutely great. Fantastic staff and a great day. I now have a much better understanding of killing and dressing birds."

"Very friendly and informative."

"Great Course. More than expected covered, very helpful."

"What a well thought out and informative course."

Even the smallest of producers are welcome on all our courses

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Lamb and Venison

"The course will enable me to make better choices of cuts and use of meat. I think the course is excellent for people starting meat retail as it is well tailored to each individual needs."

"An invaluable source of information. Can’t wait to put my new skills into action."

Kirstie & Mark Banham - "We are about to open our new farm shop and it is fantastic to look back and see how far we have come since doing the lamb butchery course."

lamb_venison

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Salami Making
	Experienced salami maker, Justin Davis, delivered a detailed classroom lecture covering essential information on the use of cures, pH levels, and drying conditions to meet health and safety requirements for commercial sales.
The course moved onto production techniques and Justin provided a detailed design for how to convert a fridge into a curing chamber to air dry the sausages. The one day course finished with a practical session making up a salami mix, stuffing casings and tying off the ends with a butterfly knot (a useful tip to preventing the meat from falling out when drying).
	“The pace, structure and content of the course were spot on – brilliant. “Well run course, just the right amount of time and good fun” and “Great class, teacher and information”. Graham Palmer a full time farmer has diversified from mixed farming; now with an on-farm cutting room he employs a butcher and sells his home reared meat to restaurants and at farmers’ markets. “Attending the Salami Making course was a natural progression for my business,” says Graham
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