ITHACA, N.Y. — Our upcoming seminar will be held March 14 and 15, 2017 at Cornell University.
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 and restaurant owners.
The course is instructed by industry experts and Cornell Dairy and Meat Foods Extension.
The official announcement can be found here (PDF). For further information contact MacKenzie L. Waro, Livestock Processing & Marketing Specialist, Harvest NY, at 607.287.1292 or visit us on the web at harvestny.cce.cornell.edu.
—Cornell Cooperative Extension Schoharie and Otsego Counties
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