The course is intended for the beginner who wants to enter the world of meat and acquire the skills of Traditional Butcher and bankers with staging skills. These are the skills needed to open and / or have a successful store, able to make use of a market, guided by large retail chains.
To acquire competence in an ancient trade and, at the same time projected into the future, develop the ability to create and create, according to one’s own abilities, good and imaginative products, in search of being always exclusive and unique.
Cutting and boning skills form the basis of the Butcher’s skills and being supported by the teacher, you will have a more facilitated and tailored learning for you.
The course can be individual or in groups of up to 3 people. The duration is customized according to the needs of the student.
Send the request form, specifying your phone number. A chat will clarify the ideas for your specific needs.
The practical course allows you to look in a professional way at the gastronomy butcher business. It’s not about learning recipes, but learning the technology you need to prepare recipes.
You then learn to use all the remaining parts from the processes, corresponding to the minor cuts (2nd and 3rd cut), transforming them wisely and obtaining brand new natural preparations without the addition of additives.
Are you a chef with excellent cooking skills and combinations of flavors, but do you want to acquire more skills in meat management, in order to achieve maximum yield and make better cuts for your dishes?
Are you a housewife or kitchen lover and you often find yourself embarrassed at the meat counter and you risk taking the same cuts and then finding yourself cooking the same things?
Then it is the case to do a short course of “do-it-yourself” butcher, which will let you enter the world of meat just enough to reveal the secrets to obtain excellent results in your kitchen.
Via Loschi, 9
43039 Salsomaggiore Terme (PR)