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Minimum order £20 / All meat products freshly made to order and can be frozen. Next delivery, 14th December

Sausage Making Course


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Myrddin Heritage Sausage making course 

Join Owen on our sausage making course and learn how to raise pigs on a small scale and produce artisan sausages.


There are two parts to this course...


The first is outside with our pigs which is great if you’re planning to get your first pigs or if you have pigs and want to pick our brains.


The second is at our 5* processing unit, producing sausages, learning how to choose the right cut of meat, get the seasoning right and link your sausages.


Having set up Myrddin Heritage in 2018, we've grown from a hobby business to supplying a number of restaurants and delis across South Wales with our own free range pork and sow meat, as well as having over 1,500 customers on our website.


At Myrddin Heritage we produce a range of fresh cut pork products, including sausages and bacon. We currently produce on a monthly basis and make everything fresh to order.


Here's what you'll learn:


In the field:

In the morning we will be outside with our Saddleback pigs. We'll talk about

  • How to set up a movement on or off your holding
  • What and how much feed to give
  • How to safely handle and move pigs
  • What fencing to use
  • Raising pigs for meat
  • How to identify and treat any health issues.

This course is very practical and you will have lots of time to meet our Saddleback pigs (Remember to bring wellies)


Break for a Smallholding lunch 🤠


At the unit:

The afternoon will be spent at our 5* processing unit. This will be hands on…

  • Butchering a joint of pork
  • Mincing and mixing ingredients to make sausages 
  • Twisting your own sausages 
  • Vac packing your products to take home 

You’ll be taking some sausages home with you after completing the course :)



10am start until approximately 3pm. 



If it's raining, we will keep going with the course so please check the weather and dress appropriately.



We are a small family business and things can go wrong with keeping livestock and running a processing unit, if something does come up we will contact any participants with alternative dates



We know things can come up, so if we receive 7 days notice, a 100% refund will be made. Unfortunately under 7 days wouldn't give us time to fill your position at our course therefore we will be unable to refund your course fee.


Maximum 6 participants per day

Choose any delivery date when checking out 


We also offer private pork butchery including producing sausages, bacon & Gammon