LLFW 514 - The Art of Charcuterie

A branch of cooking devoted to prepared meat products, Charcuterie is the hot new buzzword in restaurants and home entertaining. This hands-on course, set in a working butchery, will provide the necessary tools and knowledge for students to handle, ferment, age, brine, and cure their own charcuterie. Students experience the formalities of hog butchery - slicing and dicing pork into flavorful dishes ? and will learn how to safely handle equipment and tools for proper fermentation. Product styles to be covered include fermented salamis such as soppresatta, finnochiona & Toscana, cured meats like guanciale (pork jowls), coppa, and smoked ham, and French pates like pate campagne (country pate), and pork liver mousse with port wine gelee. Students will leave with a plentiful supply of charcuterie made with their own hands. This course is a unique opportunity ? not to be missed by foodies, or those interested in the DIY and slow food movements.