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Basic Charcuterie

Discover the timeless art of charcuterie with our hands-on course designed for beginners and food enthusiasts alike. Learn how to transform simple cuts of meat into delicious cured and preserved delicacies using traditional methods and sustainable practices.

Butcher Hanging Beef
What You’ll Learn:

  • Charcuterie Fundamentals: Start with an overview of charcuterie, its history, and its essential role in preserving meat. Understand the techniques, ingredients, and tools that are the foundation of this culinary craft.

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  • Carcass selection: Understand how to source the right pork for your charcuterie, and preparation of a pig carcass.

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  • Curing and Smoking: Learn the principles of dry and wet curing, salting, and brining, and how to apply them to a variety of meats. Explore the smoking process to enhance flavour and texture, from cold-smoking to hot-smoking.

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  • Hands On: Get hands-on experience in crafting your own whole muscle charcuterie and salami, from selecting the best cuts and grinding the meat to seasoning, stuffing, and tying. Explore the difference in behaviour between whole muscle and minced cuts. You’ll explore different styles and flavour profiles, from classic to contemporary.

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  • Food Safety & Storage: Understand the key principles of food safety when curing and preserving meat, including proper handling, storage, and aging processes to ensure high-quality results.

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Why Join?

Perfect for home cooks, food enthusiasts, and aspiring chefs, this course will give you the skills and knowledge to make your own charcuterie at home. With guidance from our expert instructors, you’ll learn how to elevate simple ingredients into gourmet products and gain confidence in your culinary abilities.

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What’s Included:

  • A full day of interactive, hands-on instruction

  • A delicious lunch featuring charcuterie and other seasonal dishes

  • A comprehensive recipe booklet to take home

  • All ingredients, tools, and equipment provided

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Join us for a day of culinary craftsmanship and learn to create your own charcuterie from scratch, blending tradition with creativity in the kitchen.

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Examples of products:

  • Nduja

  • Salami

  • Coppa

  • Cullatello

 

​Your day:

Arrive at Sheepdrove Organic Farm

Sheepdrove is an award-winning, family-run, mixed organic farm which is Soil Association certified. The farm is renowned for its exceptional conservation work and habitat creation for birds and other wildlife.

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9.30: Make yourself comfortable with a cup of tea and bacon sandwich

10.00 – 11.00 Session One: Husbandry, Provenance, How to choose your carcass, how to butcher into primary cuts

11.30 – 12.30 Session Two: How to prepare further joints, what can they be used for…

13.00 – 14.00 Lunch: BBQ some of the chops

14.30 – 15.30 Session Three: Intro to curing

16.00 – 17.00 Session Four: Intro to charcuterie

17.00 Departure

 

Duration: 1 day

Cost: £200 per person or £2000 for private course. All ingredients, equipment and recipes will be provided.   

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