Love meat?  Want to learn how to make sausages?

Love meat? Want to learn how to make sausages?

Learn what breeds and cuts of meats can and should be used in the processing of charcuterie meats.

Learn what breeds and cuts of meats can and should be used in the processing of charcuterie meats.

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Small Scale Charcuterie Workshop

  • Monday, November 6, 2017, 9:00 AM - 4:00 PM

This one-day Small Scale Charcuterie Workshop is geared towards homeowners, or anyone who loves meat and wants to learn how to make sausages, Pate de Campagne, Spuma, and Rillettes.  

Participants will learn what breeds, and cuts of meats can and should be used in the charcuterie process, as well as how to create different blends with flavors and spices.Thecourseconsistsof various hands-on lectures and processing of charcuterie meats. Foodsafetywillbe discussed and carried out throughout the workshop. 

This course is ideally suited for:

  • Small-scale Meat Processors
  • Restaurant Owners

The course is instructed by Justin Paterson, chef at Hazelnut Kitchen and Cornell Meat Foods Extension. 

NYS Early Fee (prior to 10/23/17): $200

To register online go to http://bit.ly/charcuterienov2017

or call 607-255-3459.

Contact

MacKenzie Waro
Livestock Processing & Marketing Specialist, Harvest NY
mlw55@cornell.edu
607-287-1292

Location

Cornell University
Stocking Hall
411 Tower Rd
Ithaca, NY 14853