A professional slaughterman demonstrates the techniques of home butchering and slaughtering lamb, from humane killing through to skinning. Butcher Ian Backhouse provides details on sectioning the lamb into different cuts, ready for cooking.

Duration: 45 minutes

Price includes GST, postage and handling within Australia.

Using a whole local hog, Chef Peter Ford instructs you in the craft of nose-to-tail butchery.

Within this hands on instructional program, Peter demonstrates the process of slaughtering, skinning, eviscerating, preparing and butchering your hog for consumption. You will learn how to break down the hog into a wide variety of fresh meat cuts and prepare for bacon, sausages, leg ham, roasts, terrines, prosciutto and pancetta. Peter adds value to the butchering process by sharing with you his culinary skills.