Charcuterie Course
The master course in charcuterie will drive you through the discovering and understanding of all those processes and techniques at the base of a great charcuterie product. The course is addressed to all those persons willing to learn and improve the charcuterie craftmanship, whether you are a chef, a stagiest or a passionate.
During the course you will develop and refine the necessary skills to cure, salt, smoke and marinate starting from a whole animal, nose to tail.
The 8 lectures will be distributed over 4 months and they will primarily take place on Monday and Tuesday from 9am until 4pm. We hope in this way to accomplish everyone needs. The course will be held at Folkets Madhus on Amager, Copenhagen S.
The goals for the master course:
- To learn about pH measurements, water activity as well as food hygiene and safety
- To handle half a pig and which craft products can be produced from it
- To work with Danish and foreign charcuterie traditions - natural fermentation, salting, smoking and maturation
- To understand the organic meat production and its role within a sustainable food system
At Copenhagen Hospitality School we pay a great attention on the quality and sustainability of raw materials and food waste management.
Therefore, we will only be working with ingredients that guarantees highest standards of sustainability, quality and transparency.