Cured Meats Workshop

March 14 - March 15, 2017


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.

Workshop Agenda

For more information about this event, contact MacKenzie Waro.

No upcoming events at this time.

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Two new produce auctions are now open in New York State, bringing the total number of auctions to 10! See the new map of produce auction locations across the state and contact information.

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