Advanced Charcuterie

Time

9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes
Duration

3 Days
Tutor

Steve Williams

This is a three-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:

Salami
Chorizo
Air-dried hams such as coppa, lomo and culatello
Pancetta
Guanciale
Salt Beef
Pastrami

Day 1

An introduction to charcuterie, the history of pigs and curing
Animal selection
Nitrates vs no Nitrates
Equipment required for charcuterie
An afternoon of practical pig butchery, breaking down into primal cuts.

Day 2

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

Day 3

Classroom discussion on hanging for whole muscles
Air drying process
Using a salumeria
Salami
Cold smoking

Subjects you will also cover:

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.

Which Charcuterie Course is Right for Me?

At The School of Artisan Food, we offer charcuterie training at three levels:

Curing and Smoking at Home: A one-day course suitable for home cooks, covering a range of smoking and curing techniques you can use at home. No prior experience is required, and you can expect to get hands-on making beautiful products such as salt beef and smoked sausages.
Fundamentals of Charcuterie: An intensive two-day workshop covering the foundations of professional charcuterie, including butchery techniques, cold smoking, and the creation and use of dry and wet brines. No previous experience is required, but this course is particularly suitable for delegates who have previously completed “Curing and Smoking at Home” or another butchery course.
Advanced Charcuterie: A professional three-day course exploring advanced charcuterie techniques. The course covers the essential scientific and technical underpinnings of professional charcuterie production and is suitable for those who have completed “Charcuterie Fundamentals” or butchers looking to introduce a charcuterie range to their business

Advanced Charcuterie