The Charcuterie Club at the Culinary Institute of America

The Charcuterie Club at the Culinary Institute of America 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.

01/17/2014

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.

12/04/2013

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.

09/10/2013

15 minutes till our public meeting! Join us at ABT

09/02/2013

hello everyone!! just a head's up that tonight there will be no public meeting! thank you.

08/19/2013

The charcuterie club this Thursday at 5.00 pm at the meatroom, is having a venison leg breakdown demo! come and check it out.

08/19/2013

tonight at our meeting there will also be a tasting of lamb coppa!

08/19/2013

dont miss our club's meeting tonight at 9.15 at ABT!! positions are opening on the board for those who are interested

08/11/2013

Don't forget tomorrow at 9.15pm at ABT our public meeting. Positions are also opening in the board for those who are interested.

08/08/2013

Charcuterie club meetings every monday at ABT at 9.15 pm! also positions will be available on the board for those who are interested.

06/14/2013

Half an hour till demo. Join the charcuterie club.

06/13/2013

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.

06/11/2013

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.

Address

1946 Campus Drive
Hyde Park, NY
12538

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