Advanced Charcuterie

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What You’ll Learn:

• Advanced Curing Techniques: Build on your existing knowledge of curing by exploring advanced techniques, such as equilibrium curing and the use of different salts, sugars, and spices to create unique flavours and textures. Learn to balance salt, acidity, and moisture for optimal results.

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• Fermented Meats & Dry-Curing: Dive into the science and craft of creating fermented meats like salami, nduja, and soppressata. Learn about starter cultures, pH levels, and humidity control, all crucial for safe and delicious fermentation. Explore dry-curing methods that require precise control and patience.

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• Aging and Air-Drying: Master the art of aging and air-drying meats, such as prosciutto, bresaola, and coppa, to achieve perfect texture and depth of flavour. Understand the importance of temperature and humidity management, mould control, and the impact of time on flavour development.

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• Pâtés, Terrines, and Galantines: Elevate your skills in making refined pâtés, terrines, and galantines. Learn advanced techniques for layering, incorporating ingredients like foie gras, truffles, and confit, and achieving the ideal texture and presentation.

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• Offal & Whole Animal Utilization: We will guide you through the art of whole-animal charcuterie by using offal and lesser-known cuts to make traditional delicacies like head cheese, blood sausages, and liver pâtés. Learn how to minimize waste and create a sustainable charcuterie board.

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• Flavour Profiling & Custom Recipes: Develop your own signature charcuterie recipes by experimenting with spices, herbs, alcohol, and smoke. Learn how to balance flavours and textures to create a distinctive and professional charcuterie selection.

 

What’s Included:

• Two full days of intensive, hands-on training

• An in-depth guide to advanced charcuterie techniques and recipes

• Lunches featuring artisanal charcuterie, paired with accompaniments

• All ingredients, tools, and equipment provided

 

You will be given half a side of pork to work with on the two days. Products will include:

• Salami

• Chorizo

• Air-dried hams such as coppa, lomo and culatello

• Pancetta

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Join us for a transformative experience in the art of charcuterie. Learn to craft exceptional, restaurant-quality cured meats and preserved delicacies with a deeper appreciation for tradition and innovation

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Duration: 2 days

 

Day 1:

• Introduction to charcuterie, the history of pigs and curing

• Animal selection

• Nitrates vs. nitrites

• Equipment required for charcuterie

• An afternoon of practical pig butchery, breaking down into primal cuts

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Day 2:

• Different recipes for cures

• Air drying process

• Whole muscle vs. processed

• Tying and netting cuts

• Cold and hot smoking theories

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Cost: £500 per person or £3000 if book the whole course. All ingredients, equipment and recipes will be provided.