The Saskia Beer Churchill Fellowship to obtain specialised training in the skill and techniques of traditional French charcuterie production

I plan to spend four weeks working as a ‘stage’ in two premier French charcuterie houses. Sebastien Zozaya (Meilleur Ouvrier de France 2019 recipient) has already agreed to accept me and I am currently in contact with Maison Verot in Paris. In these four weeks, I hope to elevate my knowledge and refine my technique in traditional sausage making (cooked, raw and cured) and bring that back to Australia. In particular I hope to work with Sebastien to further my understanding of aspic hot and cold meat emulsion techniques in relation to charcuterie production. Lastly, I hope to expand my knowledge in traditional forcemeat and pastry preparations.