Camp Charcuterie: France
A One Week Foundation Course
Camp Charcuterie: France is one of a kind butchery & charcuterie course exactly delivered in France. If you are looking to learn in a fully integrated and immersive way, the 5-day course at Camont integrates over 35 hours of hands-on butchery, added value production of French charcuterie, business support, and food safety. Learn Old World flavors and quality as practiced in the French Countryside-from pig production to serving charcuterie at the table.
Hands-on Butchery for Charcuterie
Whole carcass butchery supports a high-yield added value production for your farm, shop or restaurant. We work with you to learn both the approach and the techniques to breakdown large-180-200 kg- 12 month old hogs as Dominique Chapolard practices on his farm every week.
Participant teams work on half a hog, following the butchery demo step by step.
Whole carcass to primals to sub-primals with charcuterie production in mind creates very little true waste. Trim, fat, skin, and bones are accounted for total cost factors.
Production of over 13 French Charcuterie products
We chosen a ‘butcher’s dozen’ of classic French farmstead charcuterie products as The Chapolards make on their farm and sell at weekly markets.
From fresh raw Saucisse de Toulouse to terrines of Pate de Campagne to smoky small boneless Noix de Jambons, we chose 4 categories of traditional French to implement within a cost effective 6-week time frame.
Integrated Food Safety planning begins the minute you start planning.
Our approach to Food Safety is as important as selecting the best pork to make your products.
We incorporate basic information throughout the workshop, anchoring your Food Safety story to your production from the very beginning.
An Introduction to HACCP- what is it and why do I need it?
From understanding what Hazard Analysis of Critical Control Points is to defining the 12 steps of a HACCP plan, we walk you through the terminology and approach to establishing a Food Safety plan.
HACCP (Hazard Analysis and Critical Control Points) is a written food safety system that uses a preventative approach that controls for biological, physical, and chemical hazards in food production.
From SOPS (standard operating procedures) to Process Flow Diagrams, we introduce you to the foundation material you need to establish your own Food Safety programs.
2018 Dates: February 4-10 ; November 4-10
Arrive Sunday night for a welcome dinner; 35 hours instruction Monday- Friday, depart Saturday afternoon. All tuition, material costs, workbook, lunches, welcome dinner, and local transport provided. 6 nights accommodation in a private room is included and is arranged at a nearby hotel; pick up service from hotel to Camont is included.
2018 Rates: 3950€
An advanced course in saucisson and other fermented dried products will be offered November 12-16. Both courses may be taken. Details available Dec 1 2017.
For more information and an detailed course outline Contact Us.