Pig producers ready to take their enterprise to the next level will take part in a special butchery course at the Food Centre Wales in Horeb, Llandysul, on March 26.

Organised by Menter Moch Cymru (MMC), the Practical Pig Butchery course is the latest in a line of courses tailored to the needs of pig producers in Wales – enabling them to add value to their produce and learn new skills to benefit their businesses.

Other courses recently delivered by the project have included charcuterie, curing and sausage making.

Following a MMC butchery and curing course, Kyle Holford and Lauren Smith of Forest Coalpit Farm in Monmouthshire opened their on-farm processing unit.

They haven’t looked back and sell their pork to restaurants, butchers, and online.

As part of MMC’s continued support, those that attend the project’s butchery and processing courses also have the opportunity for a one-to-one session with a food technologist to review their products, processes and feedback on new product development.

Following their recent visit, Lauren said: “Nothing beats having a one-to-one with a food technologist who really knows their stuff – everything from labelling and pricing, butchery and curing and consumer trends – amazing!”

For more information go to mentermochcymru.co.uk