The butchery and charcuterie workshops incorporate a balance of:
- Hands-on butchery for charcuterie
- Charcuterie production of classic French products
- Entrepreneurship in the food business
- Integrated current food safety planning
- An introduction to HACCP for meat and poultry producers
Camp Charcuterie is built on a structure created for industry professionals-farmers, wholesale and retail producers, and restaurant chefs.
Whole-carcass pig butchery with a high yield, no waste focus.
Added value (charcuterie) meat production based on an efficient timeline for small production
Food entrepreneurship and business consultation. Dozens of our students have opened their own successful businesses and you benefit from this network of Camp Charcuterie Alumni.
- Integrated food safety principles
- Depth of professional knowledge coupled with the concentration of precise material needed to form and run successful businesses