• 7 days
  • 3650€
  • June 6-12; Nov 13-19

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Unique in the world, this is a NEW advanced immersive charcuterie 7-day course in France taught by Kate hill, Dominique Chapoarld with fully integrated HACCP Certification taught by Dr. Michele Pfannenstiel

  • 48 hours of expert instruction and practise including 22 hours food safety with HACCP certification over 7 days.  
  • 6 students max; 3:1 student:teacher ratio
  • 3 Teachers: Kate Hill, Dominique Chapolard, Dr. Michele Pfannenstiel plus assistant

Old World Savoir-Faire meets New World Application

New in 2016, we at Camont have teamed up with Dr. Michele Pfannenstiel (Dirigo Food Safety, Portland Maine) to create new shorter courses for advanced students and professionals- chefs, farmers, and butchers. Together with Dominique Chapolard (Ferme Baradieu, Mezin France). This first course we offer is a 7-day, very intensive, 100% hands-on program unique in Europe that features a fully integrated 22 hour HACCP training and certification course. Here in France, we teach traditional Old World butchery and charcuterie integrated with New World food safety and economic concerns. This intensive course takes place in rural France, where amazing flavor, high quality, and long traditions inform the content we teach; we focus on a modern HACCP-based approach to small food production valid worldwide. This is the first time a condensed program like this has been tailored to the contemporary students’ needs. The course is offered in English.

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100% Hands-on and Intensive = 48 hours of instruction over 7 days.

We define charcuterie as traditional, added value pork products for farms, restaurants, and butchery shops. To understand and gain experience on whole carcass usage each student begins by butchering his/her own side of pork (150 lb+ a side) into primals using a 6-inch boning knife and a handsaw. Over the next 6 days, following HACCP worksheets and our own proprietary documents, each student transforms a half carcass into marketable French farmstead charcuterie products including: noix de jambon, saucisson, fricandeaux, saucisse de Toulouse, boudin blanc, paté de tête, etc. We focus on this generous Butcher’s Dozen of good products; at the end of the week, the student should understand the foundation of basic butchery approach for charcuterie as well as having created each of these products.

Documentation

  • cost breakdown of whole carcass by product, time, and added value
  • science behind each category of charcuterie: fresh, cooked, cured and dried
  • Each product is accompanied by the published  “Trade Secrets” which includes:
    • process flow diagram
    • work instructions /recipes and techniques
    • product breakdown sheet $
  • HACCP workbook, templates, and downloads for certification

HACCP Certification

Upon satisfactory completion of the hours allotted for the HACCP certification course (20+), students will receive a certificate attesting to completion by Dr. Michele Pfannenstiel of Dirigo Food Safety, a certified HACCP instructor.

Dr. P IMG_9152

Dr. Michele Pfannenstiel works alongside us all week.

 

An Overview of the Charcuterie Course Week

Day 1: Pickup at train station AGEN mid-afternoon and transfer to hotel. 6:00 pm gathering and introduction to our daily programs and HACCP training schedule followed by a welcome dinner introducing the best of regional cuisine..

Day 2: Introduction to the whole carcass breakdown according to European seam butchery for charcuterie.  Morning: visit to Ferme Baradieu; introduction to our food safety story by Dr. P.; butchery knife skills and basic porcine anatomy; half carcass breakdown demonstration by Dominique Chapolard. Afternoon: students will begin hands-on practise; working alongside the instructors breaking down their own side of pork into primals; one student to one side of pork. Working primal by primal, students discover the muscle groups by cutting to finished products.

Day 3: 1st primal- shoulder: coppa, épaulettes, saucisse de toulouse, rôti de porc, rillettes.  Food safety: pre-steps of HACCP planning

Day 4: 2nd primal ham: noix de jambon, jambon en gelee, prepare meat for saucisson. Morning market excursion. Food Safety: physical and biological hazards

Day 5: 3rd + 4th primals middle or belly  & loin; ventreche, filet sec, filet mignon sec, saucisson and saucisse seche.  Food Safety: HACCP for dry curing including fermentation, nitrites or not?,

Day 6: 5th quarter and offal: paté de tête, fricandeaux & paté de campagne, grattons

understand carcass yields and added value; all meat is weighed as we work. Food Safety: HACCP certification foundation

Day 7: Classroom day: full HACCP certification training day culminating in certification. Farewell supper.

Day 8 departure for train station in Agen after breakfast.

Dom &Sean IMG_8805

Learning Objectives

Using a family small business model of raising live animal to completed direct sale of added value product, students duplicate the rhythm of the week’s production in the charcuterie kitchen at Camont. Under expert guidance, students will learn to document each step of production to adhere to modern food safety standards. Our six main objectives are:

One- Students will complete and understand the cycle of whole carcass butchery for added value charcuterie products as practiced on the Chapolard farm in Southwest Farm.

Two- Students will practice and understand breaking down a half carcass into primals and sub-primals for charcuterie-European style; practise and understand economic trimming for traditional charcuterie products.

Three- Students will practice and understand making 13 of these different French charcuterie products following process flow diagrams and approved worksheets including: noix de jambon, ventrèche, épaulettes, coppa, filet sec, saucisson, saucisse seche, fouettes, jambon en gelée, jambonneau or stuffed hocks, rillettes, paté, fricandeaux, grattons, paté de tête.

Four- Students will understand and complete an economic and efficient work flow and cost analysis of whole carcass charcuterie tracing the added value of charcuterie from the carcass weight cost.

Five-Students will understand and complete documented work instructions for products prepared as needed to fulfill HACCP planning.

Six- Students will understand and complete HACCP training materials according to certification standards to receive certification.

Butchery & Charcuterie at Camont is a special advanced program built on 48 hours of tuition and hands-on training including 22 hour expert HACCP training and certification. The cost for 8 days/ 7 nights includes:  all tuition, printed course materials and documentation, including HACCP materials and registered certification fee; one half carcass meat costs per student; all lunches; private driver and van transportation including pickup and return to Agen train station. This new 7-day course costs: 3650€.

Accommodations including breakfast may be arranged at a rate of 85€ per night; evening meals are extra.

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Teachers:

kate & ham

Kate Hill- founder, teacher & author. Kitchen-at-Camont (est. 1991), Gascony, France

dominique chapolard

Dominique Chapolard- farmer, butchery & charcutier. Ferme Baradieu, Mezin, France

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Dr. Michele Pfannenstiel- Owner & teacher Dirigo Food Safety. Portland ME USA

Course Details
  • 7 days
  • 3650€
  • June 6-12; Nov 13-19

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