Charcuterie: Artisanal Preparation & Preservation of Meat
Monday, June 18, 2018 - 8:30am to Friday, June 22, 2018 - 5:00pm
This five-day course provides students with the practical and scientific knowledge needed to create artisanal meat products at home or in a small-scale professional setting. Students will learn the fundamentals of processing, salting, fermenting, and curing pork. Emphasis will be placed on tying microbiological knowledge to hands-on skills in the broader context of food safety and state and federal regulations. After covering a brief history of the craft, students will learn to process meat with respect and confidence by working with the whole animal and wasting as little as possible. Students will learn to read a carcass and connect methods of livestock rearing and feeding, as well as the conditions of humane slaughter, to the resulting product.
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