Hourly Schedule
Time
- 9:00
- Arrival & welcome
- Tea, coffee and warm pastries from the kitchen.
- 09:30
- Course Start
- 13:00
- Lunch
- Seasonal lunch prepared by our catering team.
- 16.30
- Course End
- Course ID FuCharSH
-
What’s included
- Learn from expert tutors and technicians with demonstrations, guidance, and support throughout the day.
- Enjoy a seasonal artisan buffet lunch showcasing ingredients sourced from the Welbeck Estate and the surrounding local food community.
- Access our state-of-the-art facilities, with all ingredients and specialist equipment provided.
- Help yourself to unlimited refreshments, including tea, coffee, and cordials throughout the day.
- Wear a School of Artisan Food apron in class, with the option to purchase one to take home after your course.
On this immersive two-day course, you’ll explore the fascinating world of charcuterie, curing and meat preservation.
Guided by expert tutor Sally-Ann Hunt, you’ll learn how traditional techniques can be used to extend shelf life, reduce waste and create a range of delicious products using locally sourced pork and game.
Through a combination of demonstrations and hands-on practical sessions, you’ll develop butchery skills, learn the principles behind curing and preservation, and gain the confidence to recreate a variety of charcuterie products at home.
What You’ll Learn
Through a combination of practical workshops and demonstrations, you will:
- Learn how to prepare a whole pig carcass
- Understand how to source pork suitable for charcuterie
- Explore traditional methods of curing and preserving meat
- Discover simple cooking techniques used to extend shelf life
- Understand the importance of hanging and ageing meat
- Learn the principles of curing, hanging and cold smoking
- Develop practical butchery skills for charcuterie production
Topics Covered
During the course, you’ll explore:
- Whole pig preparation
- Selecting pork for charcuterie
- Hanging and ageing meat
- Curing and preservation methods
- Cold smoking techniques
- Traditional charcuterie production
- Reducing waste through whole-animal utilisation
What You’ll Make
Examples of products made during the course may include:
- Pâtés
- Rillettes
- Crépinettes
- Lard
- Lardo
- Ham hock terrine
- Fromage de tête
- N’duja
- Soppressata
- Smoked sausages
- Raised pies
Who Is This Course For?
This course is ideal for home cooks, food enthusiasts, smallholders and anyone interested in traditional meat preservation techniques. It is also well suited to professional chefs, butchers and food producers looking to expand their charcuterie knowledge and refine their practical skills.
No previous experience is required, just enthusiasm and a willingness to learn alongside fellow food lovers.
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
-
Sally-Ann HuntSally-Ann Hunt has always been passionate about good food made from healthy, sustainable ingredients. She first became involved in the world of food in 2011, while living and volunteering on a working estate. It was there that she first began to acquire a taste for artisan food production.
Then in 2018, after 20 years in the financial sector, Sally made the leap to a life centred around artisan skills when she joined The School of Artisan Food as a Course Technician, a skilled role that involves a lot of time in the training room, supporting tutors as they deliver artisan food courses.
Sally fell in love with the school’s ethos, recognising how interrelated food, lifestyle, family, and health are, and becoming inspired help preserve traditional food production methods that might otherwise be lost. For the next 3 years, Sally spent her working days honing her foraging, dairy and butchery skills and spent her free time living a simpler way of life, connecting to the food she was eating, and loving the journey she had embarked on with her family.
In 2021, Sally officially became a tutor at the school, delivering courses in foraging, BBQ, smoking and curing, pie making, sausages, dairy and more, both to the public and in workshops delivered in schools and for charity partners such as the YMCA. She is also a tutor on the Artisan Summer School.
Sally’s passion shines through in all her sessions, particularly her commitment to sustainable meat, continuing to research, test and uncover exciting ways to flavour, preserve and cook in the most ethical way possible – knowledge which she then shares with her students.
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