The River Cottage Cooking Diploma
Collection of 12 courses
Course Description
Artisan charcutier Steve Williams teaches you how to create charcuterie including cured, smoked and dried meats at home.
You'll start with looking at the equipment you need, before learning how to butcher a pig ready to create charcuterie.
Steve will then show you how to brine and dry cure your pork cuts. You'll learn how to choose which brine to use and you'll start creating your first charcuterie alongside Steve.
As you go through the course you'll learn how to make coppa ham, fermented sausages, and how to smoke venison and chicken.
The final lesson shows you how to use your BBQ for hot smoking your meat and how to make a cold smoker.
You'll learn:
- basic butchery and preparing a whole pig for charcuterie
- brining and dry curing
- casing options for sausages
- how to hang meat and measure when it's ready to eat
- hot smoking using a BBQ
- how to cold smoke food
The course includes:
- 4 on-demand video lessons - presented by Steve Williams and River Cottage
- lifetime access to the videos, notes and interactive class
- flexible classes - join and learn when and where you like
- downloadable lesson notes
- practical charcuterie and smoked food assignments and recipes (with tutor feedback available)
- access on your mobile, PC, Mac or laptop
- small interactive online classroom - chat online to students from around the world and share your creative ideas
Time to complete the gut health course:
Every student is different but in general we think the whole course will take around 14 hours 15 minutes to complete including:
- Video lessons: 2 hours 15 minutes in total
- Course notes: 30 minutes per lesson
- Your charcuterie and smoked food recipe assignments: at least 2 hours per lesson
- Interactive classroom time: 15 minutes per lesson
- Tutor feedback review (Expert level): 15 minutes per lesson
You'll need:
Your lesson notes will include the full details of the ingredients and equipment you'll need, but you will be making charcuterie and smoked food, so you'll need standard kitchen equipment.
Ready to get started?
Just add the course to your basket above - choose the 'Expert' option for personal feedback from Steve on your charcuterie and smoking assignments.
If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.
Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.
Course outline
Basic butchery
Brining & Dry curing
Bacon & sausages
Hot & Cold smoking
Choose how you want to learn
The Expert option
RecommendedDevelop your learning further with marked assignments and personal tuition from Steve Williams
- Start course whenever you like
- 4 weeks tutor access for personalised assignment feedback & coaching
- 4 assignments marked by Steve Williams
- Certificate of completion
- Online classroom with up to 20 classmates
- 4 lessons with expert videos & notes
- Group chat & direct message with tutor & classmates
- Lifetime access to videos, notes & classroom
$220The Peer option
Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study
- Start course whenever you like
- Practise what you learn with your peers
- Online classroom with up to 20 classmates
- 4 lessons with expert videos & notes
- 4 course assignments
- Group chat & direct message classmates
- Lifetime access to videos, notes & classroom
$75
NewBuy this course for a business or group
New
You can now buy this course through your business or organisation for individuals and groups up to 20
Food & Drink classroom - how it works
Start anytime
Watch video tutorials led by expert tutors
Test yourself
Practice what you learn with inspiring assignments
Personal tuition
Get assignment feedback from expert tutors
Share ideas
Collaborate and chat directly to classmates
Meet Steve Williams
Steve Williams is one of the country’s most revered charcutier makers. He’s also a hunter, restaurant owner and cofounder of Good Game which he set up after meeting Hugh Fearnley-Whittingstall on one of the first River Cottage courses, Pig in a Day.
The course inspired Steve to make charcuterie professionally but in a different way – without nitrates and using only the best local meat.
Steve has reared his own pigs on occasion with the help of a farm on the Powderham Estate. He has been able to experiment with different native breeds and form opinions on his experiences. He also buy pigs from friends who have native breed pigs locally. Most of the game he uses is either shot himself or sourced by local Devon stalkers.
Steve's restaurant 'The Pig and Pallet' uses his meat knowledge and smoking knowledge to produce amazing BBQ food. There is an American influence but a complete ethic in using local free range and organic meats.
The course inspired Steve to make charcuterie professionally but in a different way – without nitrates and using only the best local meat.
Steve has reared his own pigs on occasion with the help of a farm on the Powderham Estate. He has been able to experiment with different native breeds and form opinions on his experiences. He also buy pigs from friends who have native breed pigs locally. Most of the game he uses is either shot himself or sourced by local Devon stalkers.
Steve's restaurant 'The Pig and Pallet' uses his meat knowledge and smoking knowledge to produce amazing BBQ food. There is an American influence but a complete ethic in using local free range and organic meats.
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From $665Up to $1,920 The River Cottage Cooking Diploma
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12 Courses • 10 Expert TutorsRiver Cottage cookery courses online. Join Hugh Fearnley-Whittingstall at River Cottage for culinary training in your own home.
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