Introduction to Charcuterie

Introduction to Charcuterie

In this two-day course, you will immerse yourself in the fascinating world of curing and preserving meat, and develop a newfound appreciation for sustainable meat, and a way to not only make it last but make it taste amazing.

On this hands-on course, you will learn how to make some simple cured charcuterie as well as come cooking processes to transform your meat into something amazing. Using locally sourced game and pork, you’ll master practical butchery techniques and knowledge to create a wide variety of charcuterie

Our tutor Steve Williams will share his extensive experience in his field as you learn:

• Prepare a pig carcus
• Sourcing the right pork for your charcuterie
• Simple cooking techniques to preserve food
• The importance of hanging and aging
• Curing and hanging
• Cold smoking

Examples of the products that you will make may include:

• Pate’s
• Rillettes
• Crepinettes
• Lard
• Lardo
• Ham Hock terrine
• Fromage de tete
• N’duja
• Soperesatta
• Smoked sausage
• Raised pies

No prior experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.

Refreshments will be available throughout the day, as well as a buffet-style lunch prepared by our catering team.

All ingredients, equipment and recipes will be provided.

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.