Cured Meats Workshop sponsored by Cornell Dairy and Meat Foods Extension.

Cured Meats Workshop

Tuesday, March 14, 2017, 9:00 AM - 5:00 PM
Wednesday, March 15, 2017, 9:00 AM - 5:00 PM

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.

Deadline: Registrations & Payments must be received by February 28, 2017. The course is limited to the first 20 registrants.

Cancellation Policy: No refunds can be given if not canceled by COB on Tuesday, February 8, 2017. Substitute registrations will be accepted.

Fee

NYS Early Fee (prior to 2/28/17): $600 Out-of-State Early Fee (prior to 2/28/17): $725 NYS Late Fee (after 2/28/17): $725 Out-of-State Late Fee (after 2/28/17): $900