Back in December the Ashburton Chefs Academy students were treated to an interactive charcuterie masterclass with the great Marc Frederic.
Marc’s expertise and passion for his trade were second to none. He has trained in the UK, Germany, France and is currently teaching his expertise and training in Asia! it was clear to see that Marc was willing to pass his knowledge and experience onto the next generation of chefs.
Firstly students were taught how to break down and butcher a whole pig, utilising every part. The legs were dry cured and left to salt for a month, belly cured into streaky bacon and the rest went through the mincer to make sausages and the great Spanish sausage, chorizo!
The students left with a fair amount of sausages, bacon to cure and a head full of knowledge and enthusiasm. The surface of the curing/charcuterie world was barely even scraped but Marc did his best to fill in. There is only so much you can squeeze into one day.
Marc was also extremely passionate about his pigs. He highly recommended rare breeds for charcuterie as they naturally have a good fat content. He spoke particularly highly of a Devon breed called the Lop, originating in Tavistock.
All in all a fantastic day was had and i look forward to the next one.