Charcuterie and Home Meat Curing Course with Richard Bosman

Learn hands-on butchery for charcuterie: remove kidney and fat, separate loin, belly, and shoulder, trim for curing, and prepare bacon, coppa, fiocco, and pancetta with moisture control and fat ratios.

Cure bacon by equilibrium osmosis with two percent salt and Prague powder, weighing 2.3 kg, for 7–30 days, then hang for 3–4 weeks.

Learn to cure pancetta on a 2.4 kg pork with a 2% salt cure, adding garlic, rosemary, juniper, fennel, clove, and nutmeg; seven days fridge, then 3–4 weeks hang.

learn whole muscle coppa curing by salting, seasoning with clove, garlic and pepper, and allowing two weeks of osmosis equalization before drying and hanging, achieving about 40 percent moisture loss.

Apply whole muscle curing for culatello and prosciutto by salting 82 g per 3.3 kg, refrigerating four weeks, then hang for at least six months to develop flavor.

Learn to make Italian-style sausage by grinding 70% shoulder meat with 30% fat, adding red wine, garlic, fennel, black pepper, nutmeg, salt, and binding with myoglobin.

Master curing conditions by managing humidity at 70–80%, airflow, and a 13–16°C chamber; use penicillin mold as protection and learn home setups like a 15°C double-door fridge.

Learn cold smoking to flavor bacon after salting by drying the exterior and smoking at room temperature in a smoker with oak wood chips, in a slow eight-hour cycle.

Explore finished charcuterie products like wild boar salami with 48-hour fermentation, pepper salami, chorizo with paprika, fennel, chili and garlic, copper pork neck, and a two-year bone-in prosciutto.