The Cured Meats Workshop is tailored to small-scale meat processors and restaurant owners interested in creating a value-added meat product for their customers.
The course consists of lecture sessions that will cover basic charcuterie, meat fabrication, casings, grinding, as well as an overview of HACCP, scheduled processes, and testing. Participants will also learn through on-hands sessions the basics of cured meats production in coppa, pancetta, speck and others.
The course is ideally suited for: Small-scale Meat Processors Restaurant Owners The course is instructed by industry experts and Cornell Dairy and Meat Foods Extension.
Cost: $600-$900 (see registration page)
Deadline: Registrations & Payments must be received by February 28, 2017. The course is limited to the first 20 registrants.