Charcuterie and Home Meat Curing Course with Richard Bosman

Discover the art of charcuterie and master the techniques for creating delicious, handcrafted cured meats at home! This comprehensive course, developed by an experienced charcuterie maker with 12 years of experience in South Africa, guides you through every step of the process – from deboning a pig to producing a variety of flavorful products.

What you'll learn:

• Deboning a Pig: Essential skills for preparing your pork for curing.
• Prosciutto: Learn to create this iconic dry-cured ham.
• Coppa & Culatello: Master the techniques for producing these flavorful Italian cured meats.
• Bacon & Pancetta: Develop skills to make both classic bacon and the Italian favorite, pancetta.
• Sausages: Explore the art of sausage making, from seasoning to stuffing.
• Salami & Chorizo: Learn to craft both Italian salami and the spicy Spanish chorizo.
• Curing Requirements: Understand the crucial factors for successful dry curing.
• Cold Smoking: Explore the requirements and techniques for adding a smoky dimension to your cured meats.
• Drying Conditions: Learn how to control humidity and temperature for optimal results.
• The Chemistry of Curing: Gain a deeper understanding of the science behind meat preservation and flavor development.

What is Charcuterie?

Charcuterie is the art of curing and cooking meats, a tradition dating back to Roman times. Originally developed for meat preservation before refrigeration, it's now celebrated for the unique flavors achieved through the curing process. The term "charcuterie" originates from the French "char cuit," meaning cooked meat, and a dedicated guild of charcutiers still exists in France today.

Course Breakdown:

The course is structured for easy reference and includes detailed lessons on:

• Lesson 1: Block Work – foundational techniques.
• Lesson 2: Bacon and Pancetta – mastering these classic cured meats.
• Lesson 3: Coppa, Culatello and Prosciutto – exploring Italian specialties.
• Lesson 4: Sausages – from seasoning to stuffing.
• Lesson 5: Salami and Chorizo – crafting diverse flavors.
• Lesson 6: Curing Requirements – essential for safe and delicious results.
• Lesson 7: Cold Smoking Requirements – adding a smoky touch.

Beyond the Basics:

We'll also delve into some delicious beef recipes, and are planning to add lessons on cooked meats like gammon, rillettes, and pastrami in the future. This course is perfect for home enthusiasts who love to create their own food and explore the world of artisanal meat production. Join me and unlock the secrets to creating exceptional cured meats in your own kitchen!