HP-259 Charcuterie

This course deals with the art of advanced production of cured and smoked meats, fish, and poultry as well as the production of sausages, pâtès and terrines of the commercial charcuterie, salumeria, and other gourmet vendors. Emphasis is placed on the use of equipment, sanitation, and the control of temperatures that are imperative to safe production of such specialties.