Charcuterie and Home Meat Curing Course with Richard Bosman

$637.26

Learn how to debone a pig and make a variety of cured products including prosciutto, coppa, bacon, pancetta, sausages, salami and chorizo. Each lecture contains the process and recipes you need to make dry cured meats at home. This course is aimed at home enthusiasts who enjoy making their own food. I have been making charcuterie for the past 12 years in South Africa and share my passion and what I have learned in this course. I started out making cured meats as a hobby and have turned it into a career. We also include some beef recipes and will be adding cooked recipes such as gammon, rillettes and pastrami. The course is divided up into sections for easy referral during production. We also cover the requirements for cold smoking, drying conditions as well as the chemistry behind the curing process.

Description

Learn how to debone a pig and make a variety of cured products including prosciutto, coppa, bacon, pancetta, sausages, salami and chorizo. Each lecture contains the process and recipes you need to make dry cured meats at home. This course is aimed at home enthusiasts who enjoy making their own food. I have been making charcuterie for the past 12 years in South Africa and share my passion and what I have learned in this course. I started out making cured meats as a hobby and have turned it into a career. We also include some beef recipes and will be adding cooked recipes such as gammon, rillettes and pastrami. The course is divided up into sections for easy referral during production. We also cover the requirements for cold smoking, drying conditions as well as the chemistry behind the curing process.

Charcuterie is the art of of curing and cooking meats. It was invented to preserve meat before the advent of refrigeration and dates back to roman times. Today it is practiced to provide the flavours that come about from the preserving process. The word charcuterie is derived from the French “char cuit” which means cooked meat and even today in France, a guild of charcutiers exists.

The course is broken down as follows:

Lesson 1 – Block Work

Lesson 2 – Bacon and Pancetta

Lesson 3 – Coppa, Culatello and Prosciutto

Lesson 4 – Sausages

Lesson 5 – Salami and Chorizo

Lesson 6 – Curing Requirements

Lesson 7 – Cold Smoking Requirements

Who this course is for:

  • Home enthusiasts, chefs, serious cooks, people who want to learn how their food is made

 

 

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