Online Course | Advanced Charcuterie Techniques with Steve Williams
Online Course | Advanced Charcuterie Techniques with Steve Williams
£45.00 Inclusive
Overview
This meat curing course is the ideal follow-up to the Introductory River Cottage Charcuterie at Home course, designed for those looking to elevate their skills in producing charcuterie at an advanced level. Whether you’re a professional chef, butcher, smallholder, or meat producer aiming to craft artisan charcuterie and smoked meats for sale, this course is for you.
While some prior knowledge of butchery (especially pork butchery) is recommended, the course will provide an overview of key cuts.
Steve will guide you through the essential elements of small-scale commercial charcuterie production. You’ll learn how to source the right pigs and achieve carcass balance.
Step-by-step, you’ll master the art of making a variety of cured meats, including coppa, speck, pancetta, guanciale, lomo/lonzo, dried hams, and culatello, all to a professional standard.
Steve will also introduce you to the professional equipment needed to get started, such as smokers and drying chambers. He’ll provide guidance on testing your products and environment to ensure they meet the standards for professional charcuterie creation.
Additionally, you’ll discover the answers to questions like what is curing of meat? as Steve teaches you hot and cold smoking techniques to create delicious items like bresaola, pastrami, salt beef, and venison ham.
Highlights
- Understand the equipment needed to create professional charcuterie.
- Learn how to source sustainable meat for your cured products.
- Gain insights into the curing and brining processes.
- Discover the benefits of smoking meats and learn how to choose the right hot and cold smokers and equipment.
when new dates are released for this event.
Proudly Accredited & Award-Winning
Proud to hold the ICSA Centre of Excellence award, we uphold the highest standards in culinary education.
Overview
This meat curing course is the ideal follow-up to the Introductory River Cottage Charcuterie at Home course, designed for those looking to elevate their skills in producing charcuterie at an advanced level. Whether you’re a professional chef, butcher, smallholder, or meat producer aiming to craft artisan charcuterie and smoked meats for sale, this course is for you.
While some prior knowledge of butchery (especially pork butchery) is recommended, the course will provide an overview of key cuts.
Steve will guide you through the essential elements of small-scale commercial charcuterie production. You’ll learn how to source the right pigs and achieve carcass balance.
Step-by-step, you’ll master the art of making a variety of cured meats, including coppa, speck, pancetta, guanciale, lomo/lonzo, dried hams, and culatello, all to a professional standard.
Steve will also introduce you to the professional equipment needed to get started, such as smokers and drying chambers. He’ll provide guidance on testing your products and environment to ensure they meet the standards for professional charcuterie creation.
Additionally, you’ll discover the answers to questions like what is curing of meat? as Steve teaches you hot and cold smoking techniques to create delicious items like bresaola, pastrami, salt beef, and venison ham.
Highlights
- Understand the equipment needed to create professional charcuterie.
- Learn how to source sustainable meat for your cured products.
- Gain insights into the curing and brining processes.
- Discover the benefits of smoking meats and learn how to choose the right hot and cold smokers and equipment.
when new dates are released for this event.
Great food and all fresh and local, fabulous staff, we picked up plenty of tips
Well organised, relaxed, great environment to learn – I enjoyed the course and it was inspiring too!
Brilliant chef for the day, it was amazing thankyou, and really appreciate the hard work and effort that must go on behind the scenes everyday to organise all you do, as well as to do the day itself thankyou.
“Our chef teacher was enthusiastic, friendly and very helpful and informed. I love cooking and I really enjoyed myself. However long you’ve been cooking you can always learn new things and the dishes we made were all delicious.”