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Course

Charcuterie: An Introduction

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Course Overview

Charcuterie: a French term for the preserving and curing of a variety of meats. In the days before refrigeration, charcuterie was necessary for preservation; today, it’s all about the delicious world of prepared meats. In this course you’ll learn traditional recipes and techniques for butchering and preserving a variety of fish and meats. We will make classic salmon gravlax, smoke whole fish, grind and case sausages, and craft a classic French pate! A great intro course for hunters and anglers who want to learn more about preserving fish and game, or for any home entertainers who want to really impress their guests.

Currently Scheduled Sessions