Butchering course
Learn how to use the whole animal
From pasture to table – learn traditional meat processing
This course gives you deep insight into how to cut and utilise the whole lamb. In true Skåbu style, you will learn how the meat is cut up, how broth is cooked from the bones, and how we further process the whole animal in our own processing plant.
Together with our hosts and chefs, you will gain a comprehensive understanding of food, sustainability, and craftsmanship – with both theory and practical work.
October 9–12, 2025 | NOK 8,300 per person
Maximum 10 participants (minimum 6)
