ARTISAN CHARCUTERIE : Lee Seon-jae

This book by Lee Seon-jae from South Korea provides a systematic guide to charcuterie, covering everything from fundamental principles and professional production techniques to manufacturing and selling products in small-scale establishments.

While building his career in the food industry, the author developed a fascination with charcuterie after attending a training programme in Germany. Upon returning to South Korea, he continued his research and experimentation. Today, he provides technical instruction, practical training, and consulting services for businesses looking to introduce charcuterie production.

The book is structured to guide readers progressively, beginning with charcuterie that can be prepared at home, moving on to artisanal production techniques, and eventually exploring professional methods involving fermentation, drying, ageing, and smoking.

It provides detailed explanations of the scientific principles behind charcuterie, including the roles of salt and nitrites, meat pH, and the proteins responsible for binding and moisture retention in sausages. Essential production techniques, such as handling natural and artificial casings, stuffing, and linking sausages, are also covered in detail. QR codes provide access to videos demonstrating the actual production processes.

The recipes cover a wide variety of products, including Jambon Blanc, Bratwurst, Mortadella, and Kielbasa, as well as Guanciale, Coppa, and Chorizo.

The book also features recipes demonstrating how these charcuterie products can be incorporated into pasta dishes, sandwiches, and a range of hot dishes.

The final chapter explores the business structures and management systems required to expand from home production to manufacturing and selling charcuterie in small-scale establishments.

Going beyond simply teaching how to make charcuterie, this practical guide provides the knowledge needed to understand the principles behind its production, develop consistent manufacturing techniques, and apply them to professional operations and business management.