Students get to grips with sausages
Published:  14 March, 2008

A group of students from Glossopdale community college were given an insight into butchery yesterday as part of Mettricks butcher's National Butchers Week activities.

The day started with a talk from a representative of M.E.A.T Ipswich, the organisation which does all the training for Mettrick's apprentices.

"He gave the students an overview of what it takes to become a butcher, such as how long it takes and all the NVQs that are available," said John Mettrick.

The talk was followed by a sausage making demonstration, which took the students through the whole process of creating the perfect sausage. The children were then given an opportunity to have a go themselves using a small hand sausage making machine.

"The students really enjoyed themselves and had a good laugh making the sausages. Each student was given their own length of sausage skin and had a go - it was a bit like a mini generation game!" said John.

A lamb cutting demonstration was next, and John explained all the different cuts and how many meals you can make from a lamb. Finally, the students got a chance to taste some unusual meats which they would only find in a butcher's, such as goat, venison and rare breed saddleback pork, which were cooked up by Mettrick's chef.

"The whole day was really well received, I think the children gained a great insight into butchery and what it might be like to become a butcher," said John.

The visit was just one part of a flurry of activity by Mettricks this week. A group of children had a pork pie and sausage making class on Monday and on Tuesday John ran a farm to fork day, which took customers through the whole process with farm and abattoir visits, a butchery demonstration and a tasting session.

"The farm to fork was very successful, we had a full minibus with no seats to spare and the day was extremely well received by all," said John.

"We would like to do more trips like this because every time we do one people ask when the next one is. They are great because people don't always make all the connections and understand how much work goes into getting good meat from the farm to the plate.

"For the rest of the week we will focus on our promotions, such as our loyalty cards to keep customers coming back. Our first National Butchers Week has been a huge success, we have had coverage in all the local papers and its been great fun."

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