Fundamentals of Charcuterie

  • Time

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

  • Duration

    2 Days

  • Tutor

    Steve Williams

In this two-day course, you will immerse yourself in the fascinating world of curing and preserving meat, and develop a newfound appreciation for sustainable meat, and a way to not only make it last but make it taste amazing.

On this hands-on course, you will learn how to make some simple cured charcuterie as well as home cooking processes to transform your meat into something amazing. Using locally sourced game and pork, you’ll master practical butchery techniques and knowledge to create a wide variety of charcuterie

Our tutor Steve Williams will share his extensive experience in his field as you learn:

  • Prepare a whole pig carauss
  • Sourcing the right pork for your charcuterie
  • Simple cooking techniques to preserve food
  • The importance of hanging and aging
  • Curing and hanging
  • Cold smoking

Examples of the products that you will make may include:

  • Pate’s
  • Rillettes
  • Crepinettes
  • Lard
  • Lardo
  • Ham Hock terrine
  • Fromage de tete
  • N’duja
  • Soperesatta
  • Smoked sausage
  • Raised pies

No prior experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.

Refreshments will be available throughout the day, as well as a buffet-style lunch prepared by our catering team.

All ingredients, equipment and recipes will be provided.

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

Fab content, great tutors, lots of hands-on learning in a lovely environment - Ellen Manning

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