The Charcuterie Club has been deactivated and is no longer a part of the CIA. The past three years we have provided various views on charcuterie through different backgrounds.
Sorry for the inconvenience to those still interested in learning the art. We have come across many people interested in participating but not actually running the club.
If anyone does feel that they would like to restart the club please contact Eric Howard by emailing him at [email protected]
Thank you for your time.
The Charcuterie Club at the Culinary Institute of America
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We are all about charcuterie, we produced bacon, head cheese, terrines, and more.
Chacuterie is the processing of meat or fish, usually pork, into prepared meat products, usually preserved in some manner.
We are in need of new management. If you or someone you know are interested in taking over the Charcuterie Club and creating delicious pates, sausages, cured meats and peanut butter bacon cookies. Please contact Eric Howard or Chef Schneller.
Don't be afraid if you feel under qualified, there are great mentors who will help you learn the skills. Also a ton of related equipment which will make life easier.
15 minutes till our public meeting! Join us at ABT
hello everyone!! just a head's up that tonight there will be no public meeting! thank you.
The charcuterie club this Thursday at 5.00 pm at the meatroom, is having a venison leg breakdown demo! come and check it out.
tonight at our meeting there will also be a tasting of lamb coppa!
dont miss our club's meeting tonight at 9.15 at ABT!! positions are opening on the board for those who are interested
Don't forget tomorrow at 9.15pm at ABT our public meeting. Positions are also opening in the board for those who are interested.
Charcuterie club meetings every monday at ABT at 9.15 pm! also positions will be available on the board for those who are interested.
Half an hour till demo. Join the charcuterie club.
Dont forget tomorrow the Charcuterie meeting at ABT at 9.15pm. We will be discussing a variety of ideas on events and fabrications, a demo on lamb chuck and how to turn it into coppa, and a lamb chorizo tasting.
The Charcuterie Club is meeting on Thursday June 13 at 9.15pm, at ABT and interact with anyone who would like to get involved and discuss a variety of ideas. there will also be a sausage tasting.
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