The River Cottage Cooking Diploma: Next Level
Collection of 12 courses
River Cottage alumni and top artisan charcutier Steve Williams will take your charcuterie skills to the next level.
This is the ideal follow up to the Introductory River Cottage Charcuterie at Home course, for everyone who wants to round out their skills to produce charcuterie at an advanced level. This could include professional chefs and butchers, small holders and meat producers who are looking to craft artisan charcuterie and smoked meats for sale to the public.
Ideally you will already have some knowledge of butchery (especially pork butchery), but there will be an overview of the key cuts throughout the course.
Steve will explain all the key elements of small-scale commercial charcuterie production. On this course, you’ll learn about sourcing the right pigs and achieving carcass balance.
He’ll take you step-by-step through making a variety of cured meats such as coppa, speck, pancetta, guanciale, lomo/lonzo, dried hams or culatello to a professional standard and scale.
Steve will also guide you through the professional equipment you need to get started, including smokers and drying chambers.
He’ll give you guidance on testing your products and environment to meet the standards needed for professional charcuterie creation.
Steve will also teach you how to use hot and cold smoking techniques to create things like: bresaola, pastrami, salt beef and venison ham.
Develop your learning further with marked assignments and personal tuition from Steve Williams
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
Watch video tutorials led by expert tutors
Practice what you learn with inspiring assignments
Get assignment feedback from expert tutors
Collaborate and chat directly to classmates
Collection of 12 courses
Master the entire subject and SAVE 26% when you buy this collection
12 Courses • 10 Expert TutorsRiver Cottage Next Level Diploma takes your cooking skills onto the next stage with River Cottage's team of chefs led by Hugh Fearnley-Whittingstall.
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