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.