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