Artisan Charcuterie (Four Day)


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:

  • Meat and breed selection
  • Meat quality
  • Carcass breakdown, boning and trimming of cuts
  • Non-meat ingredients
  • History and principles of curing
  • Different types of curing process – dry curing, wet curing, injection and emulsion curing
  • Principles and methods of smoking
  • Smokehouse construction
  • Smokehouse ingredients and woods
  • Different methods of heat treatment
  • Recipe formulation
  • Product costing
  • Fermented meat science
  • UK legislation
  • Meat safety
  • HACCP systems and laboratory sampling of products

You will also be making a selection of charcuterie produce, such as:

  • Guanciale
  • Chorizo
  • Saucisson sec
  • Snacking salami
  • Streaky bacon/pancetta
  • Short back bacon
  • Pork tenderloin
  • Gammon, hocks and collar
  • Ox tongue
  • Breakfast sausage
  • Polska kielbasa
  • Frankfurters
  • Black pudding – boudin noir
  • Ham hock terrine
  • Glazed ham

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:

  • Butchers and chefs looking to improve and extend their skill set.
  • Those with experience of working in the food industry or who have a good understanding of the scientific and technical aspects of charcuterie production.
  • Enthusiastic home cooks who have attended the School’s butchery courses, for example Introduction to Butchery, Curing and Smoking and British Meat Butchery, and who are looking to move extend their charcuterie skills.

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.


Thu 7th Mar - Sun 10th Mar 2019

Places left: YES

Wed 12th Jun - Sat 15th Jun 2019

Places left: YES

Wed 16th Oct - Sat 19th Oct 2019

Places left: YES


Time: 9:30am - 5:00pm

Duration: 4.0 day(s)

Cost: £895.00

Subjects: Butchery


Chris Moorby

Rich Summers

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