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Charcuterie Program

June 23, 2014

$1900

Over two weeks, students will learn the practical and scientific knowledge involved in creating small-scale artisan meat products.

Students will learn the processes for butchering, processing, fermenting, curing and dry-aging multiple animal types. A specific emphasis will be placed on tying microbiological knowledge to hands-on skills, in the broader context of food safety and state and federal regulations.

Students will also learn about the business of meat processing, sales, distribution and marketing.

Venue

Sterling College
16 Sterling Drive
Craftsbury Common, VT 05827 United States

Organizer

Laura Lea Berry
Phone:
802-586-7711 x107
Email:
lberry@sterlingcollege.edu

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