Pork Fabrication and Charcuterie
Pork Fabrication and Charcuterie
PORK FABRICATION AND CHARCUTERIE
Course Duration:
4 days x 3.5 hours
Course Fee:
P8,450 (Regular)
P6,800 (Global Academy Alumni)
Introduction:
This Module is a hands-on workshop and lecture on the basic points of pork fabrication, and an appreciation of CHARCUTERIE products. It also involves Butchery, which is a familiarization of all pork parts and makes use of and enhances knife skills.
Target Audience:
Culinary students
Cooks and chefs of catering and other large-scale food productions
Aspiring meat product entrepreneurs
Course Outline
- I. History of Butchery
- A. Breeds of Swine or Pork
- B. Primal and Retail Pork Cuts
- C. Cooking Methods for Different Pork Cuts
- D. National Regulations for Processing and Sale of Meat
- II. Charcuterie
- A. History of Charcuterie
- B. Introduction to Preservation Processes (curing, brining)
- C. Introduction to Charcuterie Products (sausages, ham, bacon)
- D. Charcuterie Board Assembly/Composition
- III. Offals
- A. Types
- B. Cooking Methods and Dishes
Activities
- Brief Lecture Classes
- Hands-on Workshop (butchery of an entire pig, sausage-making, curing meats, basic pork & offal cookery)
What do I learn/gain from this course?
- Achievement of skills for faster prep time
- Lowering of expenses from retail purchasing
- Maximization of pork parts through lessened trimmings
- For aspiring entrepreneurs, knowledge of meat product processing and its sales procedures
- Ability to customize meat products
- Opportunity to venture into specialized charcuterie items
