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Whole animal butchery (focus on the hog, with discussion and application to other species)
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History and Purpose of Charcuterie both culturally, in food systems, and in the diet
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Food safety fundamentals for charcuterie production
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Sausage making, salami making, suspensions (such as bologna), and making pâtés
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Dry curing of meat
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How fermentation and curing works across the culinary spectrum, and how these processes layer and combine in charcuterie production
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Creating climate controlled curing chambers for fermentation and drying
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Koji charcuterie for both whole muscle and sausage fermentation
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Making confit, rilletes, and terrines
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How to Smoke Meats, What woods to use for smoking, and how to build a smoker