A three-day intensive course with Dr Theresa Emmerich Kamper and assisted by Caroline Ross. Learn to minimise waste and make the most of an animal. In the past, a lot of energy was invested in the risky business of hunting. As a result, our ancestors would waste as little of an animal as possible. An animal represented a precious resource; food, clothing, containers, cordage, tools, lighting, among other things could all be derived from a single animal.
This course will introduce you to which parts of an animal are useful for different products, and how to preserve those parts until they can be used. We will cover all basic butchery for both food and utilitarian items, as well as those parts not often seen as useful.
Multiple levels of technologies from stone to steel will be covered. Stay on-site in one of our historic buildings for an additional fee.
About the workshop
Three day workshop, Friday-Sunday. Please note this course covers a lot of content; Friday will run 10am-8pm, Sat 9am-8pm, and Sun 9am-5pm. Three lunches and two dinners will be included.
Learn to use a range of materials. Some examples of what will be covered include:
Organs: Removing, sorting and cleaning the edible organs as well as the utilitarian ones such as: brains for tanning the skin, the bladder for water bags and intestines for thread.
Skin: Removing the skin, de-fleshing and preserving the skin for later and the making of hide glue.
Meat: Removing the meat, what cuts are best suited to different uses. How to debone, make roasts, jerky and soup meat. Basic meat preservation.
Fat: How to render fat to preserve it.
Bones: How to separate joints, bones as food, how to make tools from bones such as: skin processing tools, awls and needles, fishhooks, harpoon and arrow points, and jewellery.
Sinew: How to remove, clean and preserve both backstrap and leg sinew and how to later process it for fibre for sewing, bowstrings, hafting, bow backing etc.
Hooves: How to process the hooves for decorative items or for hoof glue.
Antlers: If antlers are present how to remove them, and a discussion on how best to work with antler.
Multiple levels of technologies from stone to steel will be covered.
Option to camp on-site in one of our historic buildings for an additional fee.
Set in the unique surroundings of Butser Ancient Farm’s historic buildings
The length of the course will allow us to cover a wide range of introductory subjects but will not allow for the completion of finished projects. This course and the content covered will evolve based on time, weather, and participant interests. Please bring your own breakfasts.
For more details about staying overnight, email workshops@butserancientfarm.co.uk
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Day 1
Lunch: Filet & filet minion in streaky bacon with salad and bread
Dinner: Spicy haunch steaks, organ meats, new potatoes, salad and slow cooked front leg roast with garlic and rosemary
Day 2
Lunch: Ribs, hummus, and bread
Dinner: Stew and dumplings and herby rolled skirt steak with tabouleh
Day 3
Lunch: Pitta bread wraps with fried diced meat, feta, and tzatziki
Snacks: Jerky
Desserts for 2025
Cranachan cream (oats, whisky/ apple juice, honey, whipped cream, and raspberries)
Dr Theresa Emmerich Kamper is a traditional living skills specialist with a PhD in experimental archaeology: expertise in historic and prehistoric skin tanning technologies, and clothing construction. She has extensive experience in organic material culture studies, leather artefact analysis, artefact replication, implementation and presentation in both traditional and open-air museum settings as well as private group and university classroom courses.
Caroline Ross is an artist and author who makes drawings and paintings from wild and ancient materials, from small illustrations to large murals. She has taught life drawing as well as painting and currently teaches people how to make the materials she uses across Europe and UK. She also teaches her own unique course ‘Found and Ground art materials’. She spends her life outdoors as much as possible, sourcing materials, making her work, and immersing herself in nature.
Included in your ticket
Entrance to the farm, a full 3 days tuition and expertise, all course materials, and 3 scrumptious lunches and 2 dinners using venison. Please bring your own breakfasts. Staying on-site is an additional cost.
This workshop is suitable for ages 18+.
Please wear sensible clothing and footwear for this workshop.
Food is included in this workshop, but you may want to bring your own snacks as well. Sandwiches (subject to availability), hot and cold drinks, and snacks are sold in our gift shop.
If you have any mobility concerns, special requirements, or other questions, please contact admin@butserancientfarm.co.uk for help!