The River Cottage Cooking Diploma: Next Level
Collection of 12 courses
Course Description
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 grow 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.
You'll learn:
- equipment your'll need to create professional charcuterie
- how to source sustainable meat for your cured meats
- curing and brining
- choosing cases for sausages
- smoking meats and choosing hot and cold smokers and equipment
The course includes:
- 4 on-demand video lessons - presented by Steve Williams and River Cottage
- lifetime access to the videos, notes and interactive class
- flexible classes - join and learn when and where you like
- downloadable lesson notes
- practical charcuterie assignments and recipes (with tutor feedback available)
- access on your mobile, PC, Mac or laptop
- small interactive online classroom - chat online to students from around the world and share your creative ideas
Independent Cookery Schools Association approved
This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.
Time to complete the next level charcuterie course:
Every student is different but in general we think the whole course will take around 15 hours to complete including:
- Video lessons: 3 hours in total
- Course notes: 30 minutes per lesson
- Your gut health recipe assignments: at least 2 hours per lesson
- Interactive classroom time: 15 minutes per lesson
- Tutor feedback review (Expert level): 15 minutes per lesson
You'll need:
Your lesson notes will include the full details of the ingredients you'll need, but you will be making charcuterie so you'll need standard kitchen equipment.
Ready to get started?
Just add the course to your basket above - choose the 'Expert' option for personal feedback from Steve on your charcuterie assignments.
If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.
Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.
CPD Accreditation
Course activity has been accredited by the CPD Standards Office (CPDSO). The course equates to 15 hours of CPD learning.
Course outline
Sourcing pork and equipment for professional charcuterie
Curing – Dry cure, brining and EQ cures
Cases - options and sourcing
Other meats and smoking
Choose how you want to learn
The Expert option
RecommendedDevelop your learning further with marked assignments and personal tuition from Steve Williams
- Start course whenever you like
- 4 weeks tutor access for personalised assignment feedback & coaching
- 4 assignments marked by Steve Williams
- Certificate of completion and CPD hours
- 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
$220The 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 whenever you like
- 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
$75
NewBuy this course for a business or group
New
You can now buy this course through your business or organisation for individuals and groups up to 20
Food & Drink classroom - how it works
Start anytime
Watch video tutorials led by expert tutors
Test yourself
Practice what you learn with inspiring assignments
Personal tuition
Get assignment feedback from expert tutors
Share ideas
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's 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.
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's 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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From $665Up to $2,050 The River Cottage Cooking Diploma: Next Level
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12 Courses • 9 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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