TWO fifth generation butchers, Chris and Nigel Wildman, are introducing the public to the secret of preparing their own meat on a farm in the heart of the Yorkshire Dales.

The brothers have noticed a distinct rise in popularity for their butchery courses over the last two years, with people of all types and backgrounds arriving in view of Malham Cove to get a taste of an ancient art.

There is a definite attraction for foodie, town and city dwellers to come to the beautiful Dales countryside and experience how their meat is prepared. But the appeal seems to be wider than that, with many, keen to learn practical skills by joining the courses too.

"For some of the students it’s a case of an entertaining day out in the countryside, but for many, it’s to develop a skill that they can use in their kitchen at home on a weekly basis," said Chris.

"There is a great deal to be gained from understanding the origin of the meat we eat and how it arrives on our plates. In these days of austerity in food shopping, this is a way of getting the best value by buying a larger cut of good quality meat from your butcher and making it go further."

I went along as a keen foodie to find out first-hand what all the fuss was about and, being the son of a butcher, hopefully to re-learn some forgotten techniques.

The day started meeting a mixed crew of both sexes, young and not so young, at Town End farm shop in Airton, where we were treated to strong coffee and bacon sandwiches. This was obviously not going to be a day for vegetarians.

With the ice broken we were off to the purpose-built butchery on a farm near Malham, with a wonderful view of the cove. A tour of the farmyard involved meeting the pigs, some marvellous Oxford Sandy and Blacks, and understanding the importance of their environment.

The Oxford Sandy and Black Pig is a rare breed and one of the oldest in the country. It is sometimes known as the Plum Pudding or Oxford Forest Pig and is growing in popularity. Sows make excellent mothers, have good temperaments, and are less likely to run to fat, while the meat itself, is very tasty. The farm also has Blue-faced Leicester sheep. A longwool sheep that originated from Northumberland, the Blue-faced Leicester has a characteristic Roman nose and dark skin, which shows through its wool, giving it the name of "blue-faced".

Chris told us: “It’s important to see where the food you enjoy comes from and to know that the animals have been well treated and are happy. If you have a sense of the animal itself, you’re less inclined to waste food and to value it”.

After some tuition in knife skills and safety we progressed to some hands on butchery, learning about primal cuts with Nigel and having a go ourselves. Everyone agreed that it was genuinely therapeutic to watch an expert at work and he made it look very simple.

After lunch back at the farm shop it was on to charcuterie and, my favourite bit, sausage-making, where great fun was had by all.

It’s no wonder that these courses are rising in popularity around the Dales as they combine a great day out with learning some real practical skills. That knowledge of where food originates is important as we’ve become so used to everything being available in a convenient package that we lose touch with the fact that it was once an animal. When you meet the animal in its own environment you are much more inclined to make the most of it and having some basic butchery skills helps you do just that.

The Yorkshire Dales Food Network has been set up with the help of a £10,000 grant from the national park's Sustainable Development Fund (SDF). It is free to join website aims to connect members with retailers, restaurants and consumers, and promote the park as a great place to visit, to eat and drink, and even to pick up butchery skills.

More details of the butchery courses and other food events are available through the Yorkshire Dales Food Network: eatthedales.co.uk