Master Course in Charcuterie

An education with a focus on craftsmanship

 At Copenhagen Hospitality College in Valby, we can now offer you a free continuing education course in organic charcuterie – instructed by one of the nation’s most renowned butchers.

This master course is for you, who works in the industry and already has some experience with the charcuterie.

Whether that has been as a butcher, chef, or as a passioned craftsman in the culinary industry.

This is a continuing master course, focusing on re-learning how the animals live and die the right way, and how great meat is treated and how it tastes. We start by exploring the traditions in processing meats for charcuterie by salting, aging, smoking, and marinating.

The teacher of the course

Your teacher would be the renowned butcher Michael Museth from Folkets Madhus. Michael is an entrepreneur and has years of experience as a butcher and as a chef. In 2013 he founded Folkets Madhus and in 2016 he created the international network of butchers, Butchers Manifesto – both works to preserve the old traditions of butchery and to transfer knowledge and inspire younger generations to educate themselves within the trade.

Organic charcuterie – from craft to high-value production

This master course is part of a larger project, that is funded by ’Fonden for Økologisk Landbrug’. The purpose of the project is to future-proof good craftsmanship by processing, and thereby increasing the value and sales of organic meats.

Course contents

You will gain a professional understanding of organic meat production and -processing as well as a deep close to practice knowledge of the craft of charcuterie and sausage-making. We explore the traditions of butchery, focusing on salting, marinating, smoking, and aging – and how all of this goes hand in hand with a nose-to-tail approach, making use of the entire animal in the kitchen. We will have a natural focus on a sustainability mindset.

The master course is a 7-day duration, distributed over three months so that you can stay engaged in your workplace during the course. We shift from theoretical and practical activities through the course, and there will be a visit to a professional farmer. The course will primarily take place at Folkets Madhus at Amager, as well as at Copenhagen Hospitality College in Valby.

Module 1 will be centered around charcuterie and fermented sausages. Within this umbrella, cutting up charcuterie and sausage production, preparation, processes, and introduction to measuring and control of the products in the entire process.

  • September 29th
  • September 30th

Module 2 is on classical charcuterie, salamis, and smoking. The carving of meats for products. Processes, control, and aging.

  • October 27th
  • October 28th

Module 3 will be on the final part of the process of the products that have been made throughout the course, production of sausages, and producing tapas as the final part of the course.

  • November 16th
  • November 17th
  • November 18th

Price:

Free of charge

Please note! This continuing education course is free of charge, but we will charge you a no-show fee of 500 kr. per day should you sign up and not participate in the program.

Do you want to know more or to sign up for the master course – please send an e-mail to Marie Haahr: mhj@hrs.dk