Cured Meats Workshop

Upcoming Cured Meats Workshop at Cornell University

Cured Meats WorkshopTuesday and Wednesday March 14-15, 2017 at 8:30am to 4:30pm at Cornell University

Register Now for the upcoming seminar – to 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. A full agenda for the event can be found here (PDF).

The cured meats workshop is ideally suited for small-scale meat processors and restaurant owners.

The cured meats workshop 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.

This cured meats workshop is presented by Harvest New York. Harvest New York’s goal is to expand and enhance Cornell Cooperative Extension’s regional agriculture programs to spur agricultural economic development in New York State. The team began in 2012 in Western New York but expanded into Northern New York to better serve all of New York State in 2016. Five project areas are covered by Harvest New York Specialists:

Dairy Food Processing and Marketing
Focuses on dairy and food processing, with emphasis on dairy processing manufacturers making artisan cheeses, ice cream, yogurt, and other value-added dairy products.

Local Food Distribution and Marketing
Increases investment and jobs in agricultural and food systems to enhance the viability of farms through expansion, value-added production, diversification, and distribution of locally produced fruits and vegetables.

Farm-Based Beverages
Identifies the challenges faced by the craft beverage industry suppliers in New York State and works with researchers, production specialists, industry reps, and policy makers to overcome the barriers to growth.

Livestock Processing and Marketing
Enhancing development of the livestock and meats processing industries by assessing production and marketing challenges and guiding management practices.

Farm Strategic Planning
Provides producers assistance with farmstead development, facility layout, and environmental planning to optimize production on dairy, crop and livestock farms.

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