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Artisan French Charcuterie

Course Description

Artisan French Charcuterie is an intensive, full-immersion, hands-on culinary course that focuses on the ancient craft of French charcuterie making. Being an introductory food transformation and preservation study program designed for professionals and non-professionals, Artisan French Charcuterie goes deep into the subject and covers all aspects of meat transformation and conserving. The course's objectives are understanding basic science principles of meat preservation, ranging through the whole meat transformation process in detail, and enjoying most of the final products.

We spend a total of 5 days in our laboratory, intensively working and learning together for over 35+ hours. ACS provides a study method allowing innovation and evolution based on tradition, solid technical principles, and scientific knowledge.

Along with the theory lessons and during the hands-on sessions, the school pledges to enhance your learning process by adding raw product tastings and cooking demos. Our facilities provide an ideal environment for learning traditional formulas, practicing fundamental techniques, and developing your own charcuterie.

While we focus on charcuterie techniques and formulas, our chefs cater lunches and dinners inspired by French provincial cuisine and farm animals. Using some of the products made during the lessons, you can learn how to integrate them into menus.

«La bonne nourriture fait la belle figure.»

 

Course available dates

November

2024

From November 10th to November 16th

January

2025

From January 5th to January 11th

Course objectives

5

Who is this course for?

5

Course duration & itinerary

5

Course price

5
5

Course objectives

  • 5Understand basic concepts about the French charcuterie culture.
  • 5Learn basic science concepts of charcuterie.
  • 5Learn how to butcher a whole pig.
  • 5Learn how to select specific cuts of meat to make your charcuterie.
  • 5Learn how to make whole muscle charcuterie, ground meat, and cooked products.
  • 5Learn how to butcher wild boar, rabbit, ducks, geese, etc.
  • 5Learn how to select and use ingredients, additives, spices and flavorings for charcuterie making.
  • 5Learn about truths and myths about food preservatives.
  • 5Learn how to make accompaniments and component ingredients for charcuterie.
  • 5Learn how to select and use natural, synthetic, and artificial casings.
  • 5Learn how to tie traditional knots, and how to use elastic nets and net applicators.
  • 5Learn how to set up your charcuterie producing laboratory, drying and fermenting chambers, and aging cellar.
  • During the course, you will also:
  • 5Receive a complete course manual, printed and in pdf
  • 5Receive ACS Notepad and pens, along with a Custom ACS work shirt, apron, and a hat
  • 5Taste over 40 charcuterie products, and we will introduce you to professional charcuterie tasting

During this course we will make:

  • WHOLE MUSCLE CHARCUTERIE
  • 5Jambon cru de Bayonne
  • 5Coppa de Corse
  • 5Lonzu de Corse
  • GROUND MEAT CHARCUTERIE
  • 5Saucisson sec
  • 5Fresh sausages
  • COOKED CHARCUTERIE PRODUCTS
  • 5Pâtés
  • 5Pâtés en croûte
  • 5Terrines
  • 5Mousses
  • 5Rillettes
  • 5Foie gras
  • 5Jambon de Paris
  • 5Jambon de Reims
  • 5Jambon persille
  • 5Boudin
  • 5Fromage de tête

We will also learn how to make:

  • 5Wellington
  • 5Cornichons
  • 5Mayonnaise
  • 5Home made mustard
  • 5Baguettes
  • 5Vinaigrettes
  • 5Gélatine

Who is this course for?

Anyone who loves food. Culinary students, professional cooks, butchers, farmers, entrepreneurs, home cooks, charcuterie aficionados, French culture lovers. No prior butchering training is necessary, although having some basic food knowledge will enhance your experience during the course.

Course duration & itinerary

Arrival days are on Sundays, and student check-in into the rooms must be after 14:00 h. The course price includes transport from the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alicant Terminal or RENFE train station) to the hotel. Each student must promptly communicate their pick-up details to our Client Relations liaison. From Monday to Friday, there are regular lessons from 08:00 h to 16:00 h, with a short pause for lunch starting at 12:30 h. On the last day, Saturday, we have departure day, when students travel to the airport or train station.

Day 1

Sunday

Arrival day.

Day 2

Monday

Introduction. Butchering, and Whole muscle charcuterie making day.

Day 3

Tuesday

Whole muscle charcuterie, saucisson sec and fresh french sausages.

Day 4

Wednesday

Pâté, pâté en croute, terrines, mousses, rillettes making day.

Day 5

Thursday

Pâté, pâté en croute, terrines, mousses, rillettes making day.

Day 6

Friday

Equipment review, HACCP planning and Aging cellar setup.

Day 7

Saturday

Departure day.

Arrival Day

Upon your arrival at the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station), you will be greeted by one of our drivers, who will promptly take you to school by private shuttle. After checking in at the hotel, you can enjoy the local amenities until 19:00 h, when we will all meet for a quick 30 minutes orientation session, after which we will share a welcome dinner prepared by our chefs.

All day
Arrivals at the airport or the train station.
13:00 h
Light lunch for early arrivals.
14:00 h
Check-in at the hotel.
19:00 h
Orientation session.
19:30 h
Welcome dinner.
Night at the hotel.

Introduction, Butchering, and Whole muscle charcuterie making day

On the morning of Introduction day, we will start with a theory lesson that goes deep into the necessary conditions a pig carcass must be to be able to make charcuterie with it. The instructor will demonstrate how to butcher the first half carcass, and then we will go hands-on and work together on the rest of the other half. We will then stop for a quick lunch, during which we will conduct a professional tasting of three charcuterie products. After the lunch break, we will resume activities, finishing the butchering and making our first whole-muscle charcuterie. After the lesson ends, we will have a short break, followed by dinner prepared by our chefs.

07:00 - 10:00 h
Breakfast at the hotel.
08:00 - 12:30 h
Introduction.
Butchering lesson.
12:30 - 14:00 h
Professional charcuterie tasting lunch at ACS.
14:00 - 18:00 h
Whole muscle charcuterie making lesson.
20:00 h
Dinner.
Night at the hotel.

Whole muscle charcuterie, saucisson sec and fresh french sausages making day

On the morning of our second hands-on day, we will start the day by performing maintenance to our whole muscle charcuterie that was salted the day before. Followed by meat selection for the different kinds of saucisson we will be making and starting the saucisson meat mixtures. We will pause for lunch, after which we will resume activities by making fresh French sausages. After the lesson ends, we will have a short break, followed by dinner prepared by our chefs.

07:00 - 10:00 h
Breakfast at the hotel.
08:00 - 12:30 h
Whole muscle charcuterie maintenance.
Meat selection for saucisson meat mixtures.
12:30 - 14:00 h
Lunch.
14:00 - 16:00 h
Mixing of saucissons mixtures.
19:30 h
Dinner.
Night at the hotel.

Pâté, pâté en croute, terrines, mousses, rillettes making day

We start the morning of our third hands-on day performing maintenance to our whole muscle charcuterie, initially salted two days ago. Then we will make our pâté, terrine, mousse, and rillette mixtures. We follow by stuffing the saucisson meat mixes into casings. We will pause for lunch, after which we will resume activities by mixing and casing our fresh sausage mixtures. After the lesson ends, we will have a short break, followed by dinner prepared by our chefs.

07:00 - 10:00 h
Breakfast at the hotel.
08:00 - 12:30 h
Making pâté, terrine, mousse and rillette meat mixtures.
Saucisson stuffing.
12:30 - 14:00 h
Lunch.
14:00 - 18:00 h
Fresh sausages.
Making pâté, terrine, mousse and rillette meat mixtures for next day.
19:30 h
Dinner.
Night at the hotel.

Pâté, pâté en croute, terrines, mousses, rillettes making day

On the morning of our fifth day, we perform maintenance to our whole muscle charcuterie; some pieces will be put into casings, tied, and hung to dry. We follow by processing all meats destined for cooking. We will pause for lunch, after which we will resume activities by finishing the remaining products. After the lesson ends, we will have a short break, followed by dinner prepared by our chefs.

07:00 - 10:00 h
Breakfast at the hotel.
08:00 - 12:30 h
Maintenance and finishing whole muscle products.
Making pâté, terrine, mousse and rillette.
12:30 - 14:00 h
Lunch.
14:00 - 16:00 h
Making pâté, terrine, mousse and rillette.
19:00 h
Dinner.
Night at the hotel.

Equipment review, HACCP planning and aging cellar setup day

On our last day at the lab, we will finish processing any whole muscle charcuterie that hasn’t been hung to dry yet. We will do a thorough review of all equipment necessary for charcuterie production and talk about HACCP planning for an artisan charcuterie producing facility. After lunch we will go through everything related to aging cellar setup and maintenance. We will also go through how planning should be set for a healthy business. We will also have our last Q&A session. At night we all go out to dinner at a local venue where we will celebrate the closure of a fantastic week we’ve spent learning together. Just before dinner, we will honor our students with the ACS course awards, after which we will give out the course certificates.

07:00 - 10:00 h
Breakfast at the hotel.
08:00 - 12:30 h
Finishing whole muscle charcuterie.
Equipment review and HACCP planning.
12:30 - 14:00 h
Lunch.
14:00 - 16:00 h
Aging cellar setup.
Production planning.
Final Q&A with the instructor chef.
19:30 h
Farewell dinner at a local restaurant.
Certificates and awards are given to participants.
Night at the hotel.

Departure day

After having breakfast at the hotel, you can relax and enjoy the local amenities until our transport takes you to the Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station). For those with late departures, we offer a complimentary light lunch.

07:00 - 10:00 h
Breakfast at the hotel.
Until 12:00 h
Express checkout of the hotel.
13:00 h
Light lunch for late departures.
All day
Transport to the airport or train station.

Course price

Artisan French Charcuterie

2,750.00

All the following are included in the price:

  • NTransport to and from Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station) to the school by private motor-coach.
  • NFull room and board for the duration of the course. All meals are included, with water and wine .*
  • NAll lessons, theory and practical, as described in the itinerary.
  • NCourse booklet/manual, note pad and pens.
  • NCustom ACS work shirt, apron and a hat.
  • NAll course work materials.
  • NAccess to School’s online community.
  • NOne dinner out at a local restaurant.
  • NCertificate of course completion.

* All wines are local, selected by our resident sommelier. Wines are served at dinner according to European hospitality customs.

What is not included in the price?

  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Frequently Asked Questions

Is charcuterie French or Italian?
Charcuterie is a French word that refers to the realm of processed, cooked, or cured meats. The Italian word for this type of meat product is salumi, and the equivalent word for charcuterie is salumeria or norcineria.
Will we also learn how to conserve meats in the refrigerator?
Even when the purpose of the program is to teach how to make artisan French meat products, you will also learn how to butcher, or select and buy different cuts, process them appropriately, and the best ways to conserve them refrigerated or frozen.
In addition to charcuterie, will we learn other related subjects?
Our programs are full immersion. You will learn the techniques stated in the course curriculum and also have the opportunity to learn how to use each product i.e. putting together an authentic French charcuterie board, cooking with charcuterie products, accompanying them with fruits and vegetables conserves, and breads. Some other recipes and formulas are part of the program that enhance your experience i.e. artisan bread, and vegetable conserves.
Can I combine this program with other ACS courses?
We highly recommend taking this course along Artisan Bread: France, Italy, and Spain or any of our meat courses for a 360º view of artisan European gastronomic traditions.
Will we review health, nutrition, and well-being topics during lessons?
We will hold honest objective conversations about healthy eating habits based on science. Also, health professionals supervise all our course programs and menus.