Whole Pork Carcass Butchery

After the initial demonstration and lecture on how to breakdown a whole side of pork and its uses, the students will then receive one primal of the half pig; the center primal, for practical work. The students will be working practical; preparing and breaking down a center primal which will yield; belly 2kg. spare ribs 1 kg, pork chop loin 3 kg, tenderloin 1kg the students will break down and butcher into preferred cuts, to pack as suits their fridge or freezer, they will then cook a pork chop as per the course recipe.

Short Courses - Whole Pork Carcass Butchery
Short Courses - Whole Pork Carcass Butchery
Short Courses - Whole Pork Carcass Butchery
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Course Schedule

  • Class Date
    31 May 2025
  • Class Hour
    09:00 - 16:00
  • Total Hour
    6 Hours
  • Class Capacity
    12 Seats
Line
Booking Deadline
Qualified Age Minimum 16 years old
Delivery Language English with Thai Translation
Suitable For Amateurs, upskillers, restaurateurs, and lovers of pork
Accomplishment Certificate of Achievement by The Food School Bangkok
What you will learn :
  • Breakdown of pork sides into primal and subprimal cuts
  • Exploring the anatomical origins of each pork cut
  • Learning to identify, prepare, and utilise various pork cuts
  • Emphasising techniques for minimising waste and promoting zero-waste cooking
  • Hands-on cooking session using trim and bones to create delicious dishes
Recipe :
  • Pork in Cider and Mustard Sauce

What You’ll Take Home (approx. weights):

  • 2 kg Pork Chops

  • 1.5 kg Loin Chops

  • 2 kg Pork Belly

  • 1 kg Tenderloin

  • 1 kg Spare Ribs

  • 1 kg Trim (ideal for making stock)

  • 1–2 Cooked Pork Chops (prepared using the recipe provided)

Lecturers

Chef Kevin Tyrrell
Chef Joe Sloane

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