Charcuterie Program: Butchering, Processing, Fermentation, and Curing
June 23-July 3, 2014
Over two weeks, students will learn the practical and scientific knowledge involved in creating small-scale artisan meat products. Daily activities will be primarily hands-on, including:
- Two day workshop in pig butchery with “The Gourmet Butcher” Cole Ward
- Working with other meats, including duck, lamb, beef, and more
- Exploring the connection between production practices on the farm and quality on the plate
- Techniques of wet and dry cures
- Hot and cold Smoking
- Sausage making
- Fermentation and aging with Pete Coleman of Vermont Salumi
- Marketing, sales, and distribution of artisan meat products
- Tours of Sterling’s farm, local farms, and businesses
- Health, Food Safety and Regulations
Cole Ward: Cole is a master butcher with over 45 years of experience specializing in whole-animal culinary butchery, a sought-after lecturer and teacher. Born in Vermont, he has worked in numerous butcher positions, including for movie stars in LA, but now focuses on educating the public on cutting high-quality, farm-raised meats. His full butchery course was recently released on the two DVD set The Gourmet Butcher, and he is the author of the new book, The Gourmet Butcher’s Guide to Meat, available from Chelsea Green Publishing.
Pete Coleman: Born in the small Italian city of Assisi and raised in central Vermont on an organic vegetable farm, the production and consumption of healthy, sustainable food has been a way of life for Vermont Salumi founder, Pete Coleman. Pete combines knowledge from multiple apprenticeships in Italy with old world butchers to his love of Vermont’s agricultural landscape. The result is the finest fresh sausage and dry cured meats made in a traditional manner that connects the consumer to these experiences and landscape.
Anne Obelnicki: Anne is Sterling’s Director of Sustainable Food Systems. She oversees Sterling’s sustainable dining service, developed Sterling’s major in Sustainable Food Systems and teaches courses on value added products, food systems and food culture. Prior to joining Sterling in 2010, Anne cooked some of the country’s best restaurants, worked to promote local and heirloom food consumption as a program manager at the nonprofit Chefs Collaborative and taught children about sustainable food in various positions. She holds degrees from Wesleyan University (BA in Biology), The Culinary Institute of America (AOS in Culinary Arts) and the Friedman School of Nutrition at Tufts University (MS in Agriculture, Food and Environment).
- Continuing education units: 4
- Cost: $1900
- Register for this course by using this form