Charcuterie Course

On this informative and entertaining training seminar you will:-
Learn about the importance of the way the pig is reared in determining quality
Understand the various curing techniques
Understand the difference between mass produced and artisan
Appreciate the impact of tumbling, added water, dry and wet cured and comminuted meats.
Discover the best ranges to stock and the stories that encourage sales.
Acquire skills in cutting, storing and selling

Five good reasons why you and your staff should attend this seminar:-
Improve the quality of your hams and charcuterie
Reduce wastage
Increase sales
Reduce staff turnover and increase motivation
Create better customer loyalty
Learn the five key ways to increase sales
Locating interesting meats
Educating the customer
Pro-active selling techniques
Charcuterie counters that work
Continuous comparative tastings

Members of The Guild of Fine Food just £60 plus VAT (£70.50)Â
Non-members £85 plus VAT (£99.88). Book early as places are limited
Please e-mail Linda Farrand if you have any queries or download an application
form.

The UK Charcuterie Guild is part funded by the following companies to whom we are indebted for their continued support: Negroni, Fomento de Mercados / Extramadura