9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes
This is a four-day course taught by Steve Williams, renowned charcutier and salami expert.
During this advanced practical course students will cover the manufacture of an extensive range of British charcuterie products. As well as covering production processes and methods, you will learn the essential scientific and technical underpinnings of charcuterie production.
This course is suitable for:
- Butchers and chefs looking to improve and extend their skill set.
- Those with experience working in the food industry who have a basic understanding of the scientific and technical aspects of charcuterie production.
- Enthusiastic home cooks who have attended SAF’s butchery courses, for example Introduction to butchery, curing and smoking and British meat butchery, and who are looking to extend their charcuterie skills.
You will be given half a side of pork to work with throughout the 4 days, products will include:
- Air-dried hams such as coppa, lomo and culatello
- Salt Beef
- An introduction to charcuterie, the history of pigs and curing
- Animal selection k
- Nitrates vs no Nitrates
- Equipment required for charcuterie
- An afternoon of practical pig butchery, breaking down into primal cuts.
- Classroom discussion on the curing process
- Looking at different recipes for cures
- Cold smoking theory
- Producing cures for certain muscle cuts
- Setting cuts to cure
- Tying and netting cuts
- Classroom discussion on hanging for whole muscles
- Air drying process
- Using a salumeria
- Cold smoking
- Classroom discussion on fermentation salami and air drying
- Dry cycles
- Hot smoking
- Cold smoking
The School of Artisan Food is on the Welbeck Estate in the heart of Sherwood Forest, Nottinghamshire, just a few minutes from the A1 and M1.
Refreshments will be available throughout the day, including a buffet-style lunch. All ingredients, equipment, and recipes will be provided.
The School of Artisan Food makes a conscious effort to waste and packaging. Students are welcome to bring their own containers to transport their food home.