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Artisan Meats Specialist

Course Description

The Artisan Meats Specialist program is a comprehensive, all-inclusive, and hands-on culinary immersion into the world of artisanal meat delicacies spanning three renowned European cultures - French, Italian, and Spanish. This course, tailored for both professionals and culinary enthusiasts, delves deeply into the art and science of charcuterie from these three countries, offering an extensive understanding of meat transformation and preservation.

Within the span of three weeks, participants will dedicate over 120+ hours in our laboratory, jointly exploring, learning, and mastering the techniques and secrets of charcuterie. ACS is proud to present a curriculum that balances tradition with innovation, grounding all practices in firm technical principles and scientific knowledge.

While the program's core will take you through the intricate processes of meat preservation, our teaching approach further enriches the learning experience. Participants will benefit from theory lessons paired with hands-on sessions, enhanced with raw product tastings and captivating cooking demonstrations. Our facilities are meticulously designed to foster an optimal learning environment, enabling students to grasp traditional formulas, practice foundational techniques, and cultivate their charcuterie skills.

While the central theme revolves around charcuterie craftsmanship, our culinary journey doesn't end there. Our skilled chefs prepare exquisite meals, with lunches and dinners inspired by the rich flavors of French, Italian, and Spanish cuisines. These meals offer students a unique opportunity to understand the integration of the charcuterie products crafted during the lessons into full-fledged menus.

Course available dates

November

2024

From November 10th to November 30th

January

2025

From January 5th to January 25th

November

2025

From November 9th to November 29th

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, Italian, and Spanish meats culture.
  • 5Learn basic science concepts of charcuterie, charcutería, and salumería.
  • 5Learn how to butcher a whole pig.
  • 5Learn how to butcher rabbits, ducks, quails, etc.
  • 5Learn how to select specific cuts of meat to make artisan meat products.
  • 5Learn how to make whole-muscle, ground meat, and cooked products.
  • 5Learn how to select and use ingredients, additives, spices, and flavorings for artisan meat making.
  • 5Learn about truths and myths about food preservatives and additives.
  • 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 for each week of the program, printed and in .pdf
  • 5Receive ACS notepads and pens, along with three custom ACS work coats, three aprons, and a hat.
  • 5Taste over 60 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
  • 5Guanciale (Jowl)
  • 5Coppa/Capocollo
  • 5Lardo
  • 5Lonza/filetto
  • 5Spalla cruda (cured and aged shoulder)
  • 5Pancetta tesa and arrotolata
  • 5Prosciutto
  • 5Culatello/Culatta
  • 5Speck (a smoked specialty from Trentino - Alto Adige)
  • 5Jambon Ibérico
  • 5Paleta ibérica
  • 5Cabecero de lomo
  • 5Lomo ibérico
  • 5Cecina
  • 5Papada ibérica
  • GROUND MEAT CHARCUTERIE
  • 5Saucisson sec
  • 5Fresh French sausages
  • 5Fresh Italian sausages: salsiccia, lucanica
  • 5Fast aging salami: salsiccia, cacciatorini style, etc.
  • 5Slow aging salami: soppressata, soppressa, Milano style salami, ungherese style salami, Calabrian salsiccia and soppressata style salami, Toscano, gentile, etc
  • 5Spreadable salami: ‘nduja, ciauscolo
  • 5Cooked ground meat salumi
  • 5Cooked emulsified ground meat salumi: Mortadella di Bologna style
  • 5Chorizo
  • 5Salchichón
  • 5Sobrasada
  • 5Fuet
  • 5Longaniza
  • 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
  • 5Bacon
  • 5Ciccioli (fried pork fat bits)
  • 5Cotenna fritta (fried pork rinds)
  • 5Gelatina
  • 5Lingua salmistrata (salted tongue)
  • 5Strutto (pig’s lard)
  • 5Tonno finto (pickled pork Tuscan style)
  • 5Coppa di testa
  • 5Biroldo
  • 5Morcilla
  • 5Butifarra
  • 5Txistorra
  • 5Figatells
  • 5Morcón
  • 5Chiquillo
  • 5Zurrapa

We will also learn how to make:

  • 5Wellington
  • 5Cornichons
  • 5Mayonnaise
  • 5Homemade mustard
  • 5Baguettes
  • 5Vinaigrettes
  • 5Mostarda
  • 5One Italian bread (optional)
  • 5Sauerkraut
  • 5Gélatine
  • 5Tortilla española (Spanish tortilla)
  • 5Romesco sauce
  • 5Alioli
  • 5Pan Gallego (Galician style bread)
  • 5Fried almonds

Who is this course for?

The Artisan Meats Specialist program is meticulously tailored for a diverse audience with a shared passion for gastronomy. This includes:

  • Culinary Students: Aspiring chefs seeking to augment their academic knowledge with specialized meat-crafting techniques from renowned cuisines.
  • Professional Cooks: Those in the culinary field looking to broaden their skill set and delve deeper into the art of charcuterie.
  • Butchers: Industry professionals aiming to refine their techniques and expand their product offerings.
  • Agrarians: Farmers interested in value addition to their produce and understanding artisan meat preparation.
  • Entrepreneurs: Individuals scouting opportunities in the gourmet food industry, particularly within the charcuterie niche.
  • Home Cooks: Enthusiasts who wish to elevate their home dining experience with authentic charcuterie preparations.
  • Charcuterie Aficionados: Those with a deep-rooted appreciation for artisan meats and a desire to understand its craftsmanship.
  • Cultural Gastronomes: Individuals enamored by the culinary traditions of France, Italy, and Spain and eager to explore them hands-on.

While no prior butchering experience is mandated for participation, possessing foundational gastronomic knowledge will undeniably enrich the course experience.

Program duration and 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 (Alacant 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 09:00 h to 18:00 h, with a short pause for lunch starting at ~13:00 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 making day.

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.

Day 7

Saturday

Free day.

Day 8

Sunday

Free day.

Day 9

Monday

Introduction, Butchering, and Whole muscle charcutería making day.

Day 10

Tuesday

Whole muscle and fermented ground meat charcutería making day.

Day 11

Wednesday

Fermented ground meat charcutería and fresh sausages making day.

Day 12

Thursday

Cooked charcutería products making day.

Day 13

Friday

Equipment review, HACCP planning and Aging cellar setup day.

Day 14

Saturday

Free day.

Day 15

Sunday

Free day.

Day 16

Monday

Introduction, Butchering, and Whole muscle salumi making day.

Day 17

Tuesday

Whole muscle salumi, ground meat fermented salumi making & theory lesson day.

Day 18

Wednesday

Ground meat fermented salumi making & Fresh sausage making day.

Day 19

Thursday

Cooked products making day.

Day 20

Friday

Equipment review, HACCP planning and Aging cellar setup day.

Day 21

Saturday

Departure day.

Week One

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-minute 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 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 have 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.
09:00 - 13:00 h
Introduction.
Butchering lesson.
13:00 - 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 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.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 13:00 h
Whole muscle charcuterie maintenance.
Meat selection for saucisson meat mixtures.
13:00 - 14:00 h
Lunch.
14:00 - 18:00 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.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 13:00 h
Making pâté, terrine, mousse and rillette meat mixtures.
Saucisson stuffing.
13:00 - 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.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 12:30 h
Maintenance and finishing whole muscle products.
Making pâté, terrine, mousse and rillette.
12:30 - 14:00 h
Lunch.
14:00 - 18:00 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 review everything related to the 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.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 12:30 h
Finishing whole muscle charcuterie.
Equipment review and HACCP planning.
12:30 - 14:00 h
Lunch.
14:00 - 17:00 h
Aging cellar setup.
Production planning.
Final Q&A with the instructor chef.
19:30 h
Dinner at a local restaurant.
Night at the hotel.

Free days

Our students can enjoy a free day after breakfast at the hotel. Both lunch and dinner are included. Everyone is free to explore Altea or any of the surrounding towns. Valencia is just one hour and fifteen minutes away, while Alicante is a mere 45 minutes away.

08:00 - 10:00 h
Breakfast at the hotel.
13:00 h
Lunch.
19:30 h
Dinner.
Night at the hotel.

Week Two

Free Day

Our students can enjoy a free day after breakfast at the hotel. Both lunch and dinner are included. Everyone is free to explore Altea or any of the surrounding towns. Valencia is just one hour and fifteen minutes away, while Alicante is a mere 45 minutes away. At 19:00 h, we will all meet for a quick 30-minute orientation session, after which we will share dinner prepared by our chefs.

13:00 h
Lunch.
19:00 h
Orientation session for week two.
19:30 h
Dinner.
Night at the hotel.

Introduction, Butchering, and Whole Muscle charcutería day

On the morning of Introduction Day, we will start with a theory lesson that goes deep on the necessary conditions a pig carcass must have to make charcutería with it. We will talk about the legendary local Ibérico pig; and how the Spanish charcutería industry works. 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 Spanish charcutería products. After the lunch break, we will resume activities, finishing the butchering and starting to make our first whole muscle products. After the lesson ends, we will have a short break, followed by dinner prepared by our chefs.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 13:00 h
Introduction.
Butchering lesson.
13:00 - 14:00 h
Professional charcutería tasting lunch at ACS.
14:00 - 18:00 h
Whole muscle charcutería making lesson.
20:00 h
Dinner.
Night at the hotel.

Whole muscle and fermented ground meat charcutería day

On the morning of our second hands-on charcutería day, we will perform maintenance on our whole muscle products that were salted the day before. We follow selecting meat for the different kinds of fermented ground meat charcutería we will be making and starting the meat mixtures. We will pause for lunch, after which we will resume activities by mixing the meat mixtures. After the lesson ends, we will have a short break, followed by dinner prepared by our chefs.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 13:00 h
Whole muscle products maintenance.
Meat selection for ground meat mixtures.
13:00 - 14:00 h
Lunch.
14:00 - 18:00 h
Mixing of meat mixtures.
19:30 h
Dinner.
Night at the hotel.

Fermented ground meat charcutería and fresh sausages day

We start the morning of our third hands-on day performing maintenance to our whole muscle products that were salted two days ago. Then we will stuff the ground 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.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 13:00 h
Whole muscle products maintenance.
Ground meat mixes stuffing.
13:00 - 14:00 h
Lunch.
14:00 - 18:00 h
Fresh sausages.
19:30 h
Dinner.
Night at the hotel.

Cooked charcutería products day

On the morning of our fifth day, we perform maintenance on our whole muscle products; some 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.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 13:00 h
Maintenance and finishing whole muscle charcutería.
Making cooked products.
13:00 - 14:00 h
Lunch.
14:00 - 16:00 h
Finish cooked products.
19:00 h
Dinner.
Night at the hotel.

Equipment review, HACCP planning, and aging cellar setup day

On our last Spanish charcutería day, we will finish processing any whole muscle pieces that haven’t been hung to dry yet. We will do a thorough review of all equipment necessary for charcutería production and talk about HACCP planning for an artisan-producing facility. After lunch, we will review everything related to the 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.

07:00 - 10:00 h
Breakfast at the hotel.
08:00 - 12:30 h
Finishing whole muscle products.
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
Dinner at a local restaurant.
Night at the hotel.

Free days

Our students can enjoy a free day after breakfast at the hotel. Both lunch and dinner are included. Everyone is free to explore Altea or any of the surrounding towns. Valencia is just one hour and fifteen minutes away, while Alicante is a mere 45 minutes away.

08:00 - 10:00 h
Breakfast at the hotel.
13:00 h
Lunch.
19:30 h
Dinner.
Night at the hotel.

Week Three

Free Day

Our students can enjoy a free day after breakfast at the hotel. Both lunch and dinner are included. Everyone is free to explore Altea or any of the surrounding towns. Valencia is just one hour and fifteen minutes away, while Alicante is a mere 45 minutes away. At 19:00 h, we will all meet for a quick 30-minute orientation session, after which we will share dinner prepared by our chefs

13:00 h
Lunch.
19:00 h
Orientation session for week two.
19:30 h
Dinner.
Night at the hotel.

Introduction, Butchering, and Whole Muscle Salumi 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 have to be able to make salumi 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 lunch, during which we will conduct a professional tasting of three products. After the lunch break, we will resume activities, finish the butchering, and start making our whole-muscle salumi. 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 salumi-tasting lunch at ACS.
14:00 - 18:00 h
Whole muscle salumi-making lesson.
19:00 h
Dinner.
Night at the hotel.

Whole muscle salumi and ground meat fermented salumi day

On the morning of our second hands-on day, we will start with maintenance to our whole muscle salumi that was salted the day before. Followed by meat selection for the different kinds of ground meat salumi we will be making and starting the ground meat salumi mixtures. We will pause for lunch, after which we will resume activities by having a theory lesson on salumi science and production. After the session 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 salumi maintenance.
Meat selection for ground meat salumi mixtures.
Mixing of ground meat salumi mixtures.
12:30 - 14:00 h
Lunch.
14:00 - 16:00 h
Theory lesson.
19:00 h
Dinner.
Night at the hotel.

Ground meat fermented salumi making and fresh sausage day

We start the morning of our third hands-on day performing maintenance to our whole muscle salumi that was salted two days ago. We follow by stuffing the 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
Stuffing salami meat mixes into casings.
In-depth theory explanation on casings.
12:30 - 14:00 h
Lunch.
14:00 - 18:00 h
Fresh sausage making.
19:30 h
Dinner.
Night at the hotel.

Cooked products day

On the morning of our fifth day, we start performing maintenance to our whole muscle salumi; some 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 cooked 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 salumi.
Cooked products making.
12:30 - 14:00 h
Lunch.
14:00 - 16:00 h
Cooked products making.
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 salumi that hasn’t been hung to dry yet. We will thoroughly review all equipment necessary for salumi production and discuss HACCP planning for an artisan salumi-producing facility. After lunch, we will review everything related to the 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. We will honor our students with the ACS Artisan Meats Specialist diplomas just before dinner.

07:00 - 10:00 h
Breakfast at the hotel.
08:00 - 12:30 h
Finishing whole muscle salumi.
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
Lunch.
13:00 h
Light lunch for late departures.
All day
Transport to the airport or train station.

Course price

Artisan Meats Specialist

7,700.00

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. (If you choose to travel to Valencia Airport, we will add a transportation surcharge of €200).
  • NFull room and board for the duration of the program. All meals are included, with water and wine. (Included also during the week-end days in between the three course weeks).
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • N3 custom ACS work coats, 3 ACS aprons, and a hat.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NDinners out at local restaurants.
  • NArtisan Meats Specialist Diploma at the program’s successful completion.

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

If you have any particular questions, please contact us.