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
- Producers Wanting Detailed Information
Deadline: Registrations & Payments must be received by Wednesday, May 17, 2017. The course is limited to the first 20 registrants.
NYS Early Fee (prior to 5/17/17): $600
Out-of-State Early Fee (prior to 5/17/17): $725
NYS Late Fee (after 5/17/17): $725
Out-of-State Late Fee (after 5/17/17): $900