Online Course | Advanced Charcuterie Techniques with Steve Williams

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.