Town End butchery courses get back up and running

An award-winning farm shop in the Yorkshire Dales are set to restart their popular butchery courses this month.

Town End Farm Shop based at Airton near Skipton will resume the hands-on workshops which include a Charcuterie, Salami and Curing course as well as a more traditional Pork Butchery one which will give participants an insight into the art of sausage making.

Run by owner Chris Wildman, the practical workshops will take place on the last Friday of each month, with a full day costing £200 per person.

Chris said: “We’re really looking forward to getting these workshops back up and running again in 2022 after a break over recent months.  The classes are a fantastic, way to find out more about butchery practices and participants will learn lots of new skills that they can take home and put into practice in their own kitchens.

“We’ve reduced the class sizes this year to help with social distancing but that means that you’ll get lots of one-to-one time which is great.”

The Town End team work in close partnership with a number of local farmers as well as rearing their own home bred stock on their Malhamdale Farm which is then used to produce a huge range of traditional sausages, cured meats and charcuterie products as well as more traditional Yorkshire Dales breed beef, pork and lamb cuts sold in the shop. 

Chris continues: “Our Butchery, Sausage Making and Charcuterie courses offer something a little bit different and have proved really popular over the last few years. 

“The courses, which are held in our purpose built butchery, include a visit to our traditional Dales farm, hands-on butchery skills, sausage making, curing and lots more.  

“We aim to the day really informative and fun alongside superb Dales hospitality so we start the day with bacon butties and coffee at the Farm Shop followed by a tour of the farmyard. Knife skills, safety and equipment are next alongside an insight into provenance, breeds and carcass ID.  After a hearty lunch the afternoon is spent learning about joints and cuts along with curing, charcuterie and sausage making.”

Dates are now available to book throughout the coming year.  For more information about what each workshop covers and to book online visit