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Charcuterie Program

June 23, 2014


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.


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


Laura Lea Berry
802-586-7711 x107

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