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Event Details


November 6, 2017


9:00 AM - 4:00 PM


Cornell University, Stocking Hall
411 Tower Rd
Ithaca, NY 14853


$200.00 NYS Early Fee (prior to 10/23/17)

$250.00 Out-of-State Early Fee (prior to 10/23/17)

Fees increase by $50 after 10/23/17


Harvest NY and Cornell Dairy Extension

MacKenzie Waro

Small-Scale Charcuterie Workshop

November 6, 2017

Small-Scale Charcuterie Workshop

This one day Small Scale Charcuterie Workshop is geared towards home owners, 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. The course consists of a one day hands on lectures and processing of charcuterie meats. Food safety will be discussed and carried out throughout the workshop.

The 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.

$200 NYS early fee, prior to 10/23/17 / $250 after 10/23/17
$250 out-of-state early fee, prior to 10/23/17 / $300 after 10/23/17

Register online or call 607-255-3459. The course is limited to the first 20 registrants.

For more information, contact MacKenzie Waro.

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