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In the simplest terms, to cure is to preserve and to give flavor. However, it encompasses craftsmanship, tradition, science and sorcery. Anyone can produce simple cured products because they offer so much value to the enthusiastic amateur cook. 

A free deli course will expand your knowledge of food and take you on a journey of discovery that will touch almost every corner of the world. It allows you to take good ingredients and turn them into elevated versions of themselves with minimal intervention.

The charcuterie is the branch of the kitchen dedicated to prepared meat products, such as bacon, ham, sausages, terrines, galantines, pâtés and confit. Come and learn the skills needed to start your own journey into the world of these tasty, handcrafted products

What are the Courses of Charcuterie ?

A Charcuterie Course is an in-depth program designed to allow culinary practitioners to create an unlimited variety of cured specialties. It then covers the science necessary for the long-term preservation of any animal’s meat.

Participants then learn the techniques necessary to customize any preparation according to taste, customer trends, regional availability of raw materials, etc.

In this practical course, you will learn how to make a range of cured and smoked products such as bacon, ham, lard, salami and pastrami, as well as hot and cold smoking techniques for fish, poultry and game. These courses will broaden your knowledge of food and increase your culinary repertoire.

Program, Subjects and Content of the Charcuterie Course 

The program content of the Charcuterie course generally covers the following topics:

  • Preserving with salt
  • Deli, salami and salumi – Italian classic vs modern
  • Nitrates and nitrites – Pink curing salt
  • Combination of salt, time and craftsmanship
  • Spices and subtlety
  • Dry Curing Methods: Salt Box and Curing in Balance
  • Meat quality and which meat to use
  • Meat curing equipment
  • Classic meat cuts vs any meat cut
  • Temperature, humidity and dry-cured sausages
  • Do-it-yourself curing chamber, wine cellar or kitchen refrigerator
  • Penicillin – White mould – Your friend
  • Final weight and flavor intensifier
  • Importance of wafer thin cutting

Countries and Cities Where You Could Study the Deli Course for Free Getting a Scholarship

  • United Kingdom
  • Italy
  • South Africa
  • New Zealand
  • Canada
  • Australia
  • United States

Institutes, Centers and Universities Where the Free Charcuterie Course is Possibly Taught, through Scholarships

Course of charcuterie – Elaboration of cured dry meat

  • Eat Cured Meat
  • England, United Kingdom.

Traditional Italian Charcuterie Course

  • Italian Culinary Institute
  • Catanzaro, Italy.

Charcuterie Workshops 

  • Wickedfood Earth Farm 
  • Johannesburg, South Africa.

Deli Classes

  • Pure food cooking
  • Kaipara, New Zealand.

Introduction to Charcuterie Course

  • The Depanneur
  • Ontario, Canada.

Traditional Sausage, Salami and Cured Meat Teaching Course

  • Sausages made simple
  • Melbourne, Australia.

Charcuterie beyond the basics: traditional and modern methods of meat preservation

  • Popular school of the house of the north
  • Minnesota, United States.

Charcuterie Course Reference Prices

The reference prices of the Charcuterie Courses range from $15 to $250, approximately.

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