The art of Charcuterie: a presentation and demonstration

The Council's Food Safety team is bringing together experts in charcuterie, salumi and antipasto from manufacturers and eateries across Sussex, with demonstrations in Horsham being open to both local business and the general public to learn more about this specialist food type.

Charcuterie is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. These are most commonly made from pork, but the ancient art can be turned to any meat with an understanding of the concepts.

The presentation will include practical demonstrations of how sausages and whole muscle cuts of meat are prepared prior to be fermented, including the importance of selecting the right quality of meat, seasonings, salt and preservatives, as well introducing the correct application of starter cultures, temperature and humidity in producing perfect and safe charcuterie. Technical principles such as pH and water activity will also be discussed.

Places for the event on the 30 January 2020 in the Training Suite at Parkside, Horsham, cost £20 per person and include refreshments and lunch. To book, please telephone 01403 215641 or email publichealth.licensing@horsham.gov.uk.