AB&C 1: One-week butchery & charcuterie course
Each day of our five days is a complete workshop in itself. After an introductory visit to market and farm, we begin with the basics of European artisan butchery, breaking down ducks, chickens and rabbit to create terrines, pâtés, and confits.
Progressing to visiting Baradieu, the Chapolards’ pig farm and farm butcher shop, we return to Camont with a shoulder and belly to transform into delicious home-cured charcuterie. After learning basic knife skills and an introduction to European seam butchery, we define the meat cuts by use and muscle- loin roasts, coppa for curings, belly for ventrêche and bacon, ham leg for curing, shoulder for sausage, etc. A tour of Nerac’s top butcher shops will inspire you to create traditional French small goods.
By week’s end, we will have practised the art of French butchery and created a catalogue of artisan charcuterie recipes both cooked and cured that you can replicate at home.
Price
€2500 per person
This includes five days of classes (Mon-Fri 9:30- 5:00), all materials and fees, lunches with wine, and excursions. (Please note: dinners and board aren’t included, so please see here for our pick of local places to stay. Of course, we’ll happily bring you to and from Camont for classes!)
Dates in 2012
16 – 20 January / 23 – 27 April / 9 – 13 July / 1 – 5 October
To book, email katehill@email.com with the subject line AB&C1
