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Artisan Spanish Charcutería

Course Description

Artisan Spanish Charcutería is an intensive, full-immersion, hands-on culinary course that focuses on the ancient craft of regional Spanish charcutería making. Being an introductory food transformation and preservation study program designed for professionals and non-professionals, Artisan Spanish Charcutería 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 transformation, ranging through the whole production process in detail, and enjoying some of the final products.

We spend a total of 05 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 charcutería.

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

 

«The only things that time cures, are jamón and chorizo.»

Artisan Spanish Charcutería

Course available dates

November

2024

From November 17th to November 23rd

January

2025

From January 12th to January 18th

November

2025

From November 16th to November 22nd

Course objectives

5

Who is this course for?

5

Course duration & itinerary

5

Course price

5
5

Course objectives

  • 5Understanding basic concepts about the Spanish Charcutería culture.
  • 5Basic science concepts of charcutería.
  • 5How to butcher a whole pig Spanish style.
  • 5How to select specific cuts of meat to make your charcutería.
  • 5How to make whole muscle charcutería, ground meat, and cooked products.
  • 5How to select and use ingredients, additives, spices and flavorings for charcutería making.
  • 5How to make accompaniments and component ingredients for charcutería.
  • 5How to select and use natural, synthetic, and artificial casings.
  • 5How to tie traditional knots, and how to use elastic nets and net applicators.
  • 5How to set up your 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 50 Spanish charcutería products.

During this course we will make:

  • WHOLE MUSCLE CHARCUTERÍA
  • 5Jambon Ibérico
  • 5Paleta ibérica
  • 5Cabecero de lomo
  • 5Lomo ibérico
  • 5Cecina
  • 5Papada ibérica
  • GROUND MEAT CHARCUTERÍA
  • 5Chorizo
  • 5Salchichón
  • 5Sobrasada
  • 5Fuet
  • 5Longaniza
  • 5Fresh sausages
  • COOKED CHARCUTERÍA PRODUCTS
  • 5Morcilla
  • 5Butifarra
  • 5Txistorra
  • 5Figatells
  • 5Morcón
  • 5Chiquillo
  • 5Zurrapa

We will also learn how to make:

  • 5Tortilla española (Spanish tortilla)
  • 5Mayonnaise
  • 5Home made mustard
  • 5Romesco sauce
  • 5Alioli
  • 5Pan Gallego (Galician style bread)
  • 5Fried almonds

Who is this course for?

Anyone who loves food. Culinary students, professional cooks, butchers, farmers, entrepreneurs, home cooks, charcutería aficionados, Spanish 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 charcutería making day.

Day 3

Tuesday

Whole muscle and fermented ground meat charcutería making day.

Day 4

Wednesday

Fermented ground meat charcutería and fresh sausages making day.

Day 5

Thursday

Cooked charcutería products 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 charcutería making 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 be 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.

07:00 - 10:00 h
Breakfast at the hotel.
08:00 - 12:30 h
Introduction. Butchering lesson.
12:30 - 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 making day

On the morning of our second hands-on 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.

07:00 - 10:00 h
Breakfast at the hotel.
08:00 - 12:30 h
Whole muscle products maintenance.
Meat selection for ground meat mixtures.
12:30 - 14:00 h
Professional charcutería tasting lunch at ACS.
14:00 - 16:00 h
Mixing of meat mixtures.
19:30 h
Dinner.
Night at the hotel.

Fermented ground meat charcutería and fresh sausages making 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.

07:00 - 10:00 h
Breakfast at the hotel.
08:00 - 12:30 h
Whole muscle products maintenance.
Ground meat mixes stuffing.
12:30 - 14:00 h
Professional charcutería tasting lunch at ACS.
14:00 - 18:00 h
Fresh sausages.
19:30 h
Dinner.
Night at the hotel.

Cooked charcutería products making 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.

07:00 - 10:00 h
Breakfast at the hotel.
08:00 - 12:30 h
Maintenance and finishing whole muscle charcutería.
Making cooked products.
12:30 - 14:00 h
Professional charcutería tasting lunch at ACS.
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 day at the lab, we will finish processing any whole muscle charcutería that hasn’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 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 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
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 Spanish Charcutería

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

What is the difference between salumi and salami?
“Salumi” is the Italian word for the branch of salt-preserved and cured meats. “Salami” is a part of the salumi family, and refers to salt-cured or cooked sausage.
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 Spanish 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 charcutería making, 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 a traditional Spanish charcuterie platter, cooking with charcutería products, and accompanying them with fruits and vegetable conserves, and breads. Some other recipes and formulas are part of the program that enhance your experience i.e. artisan bread.
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.