Over the weekend, we held two butchery courses at the Food Hall in Laugum, in collaboration with the lads at Frávik Ltd. Both courses were fully booked, and it's safe to say that the participants were very pleased with them. Butchers Jónas Þórólfsson and Rúnar Ingi Guðjónsson taught the course and are the men behind Frávik ehf. The courses were sponsored by the Development Fund.
The main points on the breakdown and processing of a lamb carcass, utilisation, hygiene and packaging were covered. Upon completion of the course, participants should have a better insight into how to process and utilise a lamb carcass, as well as a clear understanding of how to best prepare the meat for storage.
As previously mentioned, participants were delighted with these courses and it is quite clear that we will try to offer more courses in collaboration with So, Fráviks-men. The plan is to offer courses in sausage and pâté making, and more related to the meat industry. More on that later.
