Steve Williams

Next Level Charcuterie

  • Recommended


    Includes personal feedback and tuition. More

  • $99

    Learn in an online classroom with no more than 20 classmates. More

Course Description

River Cottage alumni and top artisan charcutier Steve Williams will take your charcuterie skills to the next level.

**Course available to pre-book today - classrooms open 31 January 2022**

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.

Course outline

  • Sourcing pork and equipment for professional charcuterie

    In this lesson, Steve will teach you how to source the best pork – not only for quality but also which cuts you need to make professional quality charcuterie in the most sustainable and natural way.

    Steve discusses different breeds and slow-bred pigs. He also looks at all the different cuts and what can be produced to maximise margin on the pig and to balance carcass. He’ll also advises on working with other producers to get non-prime cuts or buying in collars or by products from bacon producers.

    Steve then covers butchery for charcuterie production. You’ll learn to work with a whole (split) pig and head for this course. Steve will show you how to cut the primals off the side of pork, as well as how to harvest these cuts – Coppa, Spec from shoulder, Lomo, Pancetta (rolled), tenderloin, chump, and Culatello.

    Steve looks at the different types of curing salt and options available. PDV Salt, Sea Salt, Continental curing salt, salami curing salt, prague powders and salt petre. He discusses pre-mixes and training staff to cure without making mistakes.

    To round this extensive lesson off, Steve tackles equipment, demonstrating what you need for commercial charcuterie making.

  • Curing – Dry cure, brining and EQ cures

    Steve will take you through the various types of cures in this lesson, including commercial cure mixes, rough curing and the 3% cure method.

    He discusses both types of curing for traditional charcuterie and continental style charcuterie. He then looks at the River Cottage free style curing of bacon as well as the 3% dry cure method, as well as an EQ curing method and brines.

    Steve then shows you how to make up a dry cure mix for the Coppa, Speck, Lomo, Pancetta, Chump, Culatello, Gunachalle.

    You’ll learn to harvest the trim and fat to make a batch for Salami, Chorizo and Nduja.

  • Cases - options and sourcing

    A key aspect to making your own cured meats evolves around casings for sausage, salami and whole muscle meats. Steve looks at the different options and formats for production.

    You’ll then learn how to removing meat from cure, wash, wrap and hang the charcuterie from previous lessons.

    Steve will walk you through making chorizo and fermented sausage.

    You’ll use your casing skills to house chorizo into a hog casing, salami into a fibre casing and nduja into fibre casing.

    Steve will show you how to tie, label and hang the sausages in fermenter, while discussing the fermentation process and hanging up of these meats.

  • Other meats and smoking

    Steve will delve into the pros and cons of hot vs cold smoking. He looks at smoking equipment and will show you how to make your own smoker.

    Looking at cold smokers and safety of temperature, you’ll learn how to cold smoke ham and cured sausages.

    In this lesson, Steve also covers Salt Beef and Corned Beef, before demonstrating how to cure and Hot Smoked Pastrami.

Choose how you want to learn

  • The Expert option


    Develop your learning further with marked assignments and personal tuition from Steve Williams

    • Start course anytime from January 31st 2022
    • 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
    Learn more
    Start anytime from January 31st 2022
  • The 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 anytime from January 31st 2022
    • 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
    Learn more
    Start anytime from January 31st 2022

Food & Drink classroom - how it works

  • Start anytime

    Watch video tutorials led by expert tutors

    Watch video tutorials led by expert tutors
  • Test yourself

    Practice what you learn with inspiring assignments

    Practice what you learn with inspiring assignments
  • Personal tuition

    Get assignment feedback from expert tutors

    Get assignment feedback from expert tutors
  • Share ideas

    Collaborate and chat directly to classmates

    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 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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