Charcuterie @Algonquin College

Dave Neil is proud to teach Charcuterie at Algonquin College.  This six-week (one day a week) course is a fantastic opportunity to get to know the world of charcuterie.

Students learn:

  • Pork butchery
  • Sausage Making
  • Salami Making
  • Bacon Smoking
  • Ham Smoking
  • Pates
  • Rillettes
  • Confit
  • Duck Butchery
  • Condiments
  • Plating

To learn more, or to register, follow the link to Algonquin College: The Art of Charcuterie.