The resurgence of the British charcuterie business in recent years highlights popular demand for locally-produced, artisan cured meats. This advanced four-day course is designed for those who want to take their butchery skills to the next level and learn how to create a range of delicious charcuterie.
Expert butchers and charcutiers Chris Moorby and Rich Summers will share their decades of experience in the meat industry, as they guide you through age-old, traditional preservation methods and contemporary production techniques to create the best of British charcuterie.
From meat selection and fundamental butchery skills to curing methods, smoking techniques, fermentation science and much more, this comprehensive and practical course explores every stage of charcuterie production. Over the four days you will cover an in-depth range of topics including:
You will also be making a selection of charcuterie produce, such as:
During this advanced practical course students will cover the manufacture of an extensive range of British charcuterie products. As well as covering the production process and methods, you will learn the essential scientific and technical explanations underpinning charcuterie production. This course is suitable for:
The School of Artisan Food makes a
conscious effort to reduce waste and packaging. We welcome students to bring
their own containers to transport their food home. Learn more here ...
Refreshments will be available throughout each day, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.