Charcuterie is the French term for preserved and cooked meat products such as sausages, hams, bacon, patés and terrines that make use of every part of the animal. Sterling College in Craftsbury, Vermont offers an intensive two-week course in charcuterie.
Anne Obelnick, who teaches the course, believes in sustainability and respecting the animal by not wasting any part of it. "I hope the students leave with inspiration, enough ideas and confidence to do what they want with it," she said.
This is one of several food-related summer school courses offered by Sterling College. Melissa Pasanen, who writes for the Burlington Free Press Savorvore section, visited the school and shares what she learned. You can learn more in Melissa's Free Press article.
The VPR Cafe is made possible by Otter Creek Kitchenware, now in a new location on Merchants Row in downtown Middlebury.