Camp Charcuterie: France. Discover the foundations of Old World flavor and New World techniques as we make traditional French charcuterie in France.
New to the game? Or want to brush up your skills? Maybe just explore the deep roots of farmstead charcuterie as practised across the French countryside. This foundation course is for both beginners-chefs, home cooks, and farmers- as well as for professionals who want to understand and practice traditional charcuterie using modern techniques. This five-day course is a thorough and immersive hands-on program unique in Europe.
Just like in our travelling workshops, here in France we teach traditional Old World butchery and charcuterie integrated with New World food safety concerns. This foundation course takes place in rural France, where amazing flavor, high quality, and long traditions inform all the content we teach.We teach the principals of whole carcass butchery and define French charcuterie. We focus on understanding the underlying principles and learning the simple techniques of salt curing, whole muscle, and cooked charcuterie while expanding your palate across the broad French standards of cuisine. This week is a perfect application for those seeking confidence in knife skills, measurement, time, and salt curing and preserving in an intensive and complete experience. All courses are offered in English.
100% Hands-on and Immersive in Charcuterie Culture & Techniques
We define charcuterie as traditional, value added pork products for professional and home use. Students understand and gain experience in salting, curing, and confiting as well as boning primals using a 6-inch boning knife and a handsaw. Each student will taste and transform quality meat into French farmstead charcuterie products including: noix de jambon, paté de campagne, saucisse de Toulouse, etc. We focus on a simple catalogue of good products that you can duplicate at home; at the end of the week, the student understand the foundation of basic butchery and approach for charcuterie as well as having created each of these products. The markets, butcher shops and charcuteries of Southwest France are also our classroom where tasting the best products becomes part of your homework as you learn the palate of meat, salt, and time.
We work primarily with pork while learning basic butchery knife skills and an overview of European seam butchery. We define the meat cuts by charcuterie use and start with whole carcass working to muscle groups- loin for filet sec, collar for coppa curing, belly for ventrêche and poitrine fumée (French bacon), leg for jambon and noix de jambon, shoulder for saucisse, etc. All classes are taught in the Kitchen-at-Camont’s spacious teaching kitchen. You will leave with a sampling of house made charcuterie and understanding the foundation for creating traditional artisan charcuterie that you can replicate.
Our workbook includes the science behind each HACCP 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.
- 30 hours of expert instruction and practice
- 6 students max
- 2 Teachers: Kate Hill, Dominique Chapolard, plus assistant
Price: €2950 per person includes: five days of classes (9:30- 5:00), all materials and fees, lunches with wine, and transportation for excursions and fees. Please note: dinners and accommodation aren’t included; we help arrange good local accommodation nearby.