|Plumpton College Main Campus website|
|Diary Dates 2016-2017|
|Courses coming soon|
|Land - Legislative - Livestock|
|Woodland Management and Rural Skills|
|Part time courses at Main College, Plumpton|
|Full Plumpton College Flimwell Course List|
|Agendas and Grants|
|Short Course Agendas|
|Grants for Training|
|Marketing Your Meat|
|Need a Mentor|
|Links to helpful organisations|
|Sell at Farmers Markets|
|For Sale & Wanted|
|Friends & Family Days|
|Rooms for Hire|
|Celebration Venue for Hire in Woodland setting|
Courses take place in Sussex
Flimwell TN5 7PR
Netherfield TN33 9QB
and TN33 9QL or
Plumpton BN7 3AE
Plumpton College at Flimwell
Centre for Sustainable Food Farming and Forestry
The Woodland Enterprise Centre
East Sussex. BN7 3AE
Back to top
Site Updated December 2016
|Read AIRS latest newsletter|
Get Skilled in Butchery - Testimonials
"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
|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."
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