The three-day class is sponsored by AMSA, North Carolina State Univ., California State Univ.-Fresno, Pennsylvania State Univ., the Univ. of Wisconsin-Madison, Smithfield Foods Inc., Martini Equipment LLC, Stagionello, Frigomeccanica, and Enviro-Pak.
“Salumi 101 is great for trained chefs and serious cured meat processors alike. The equal time between hands-on training and in-depth classroom curriculum was fantastic. I thoroughly enjoyed all the teachers and staff,” stated a past attendee.
Topics included in the course will include:
- Meat Science Review
- Pork Carcass Fabrication
- Ingredient Usage
- Food Safety and HACCP
- Regulations for Dry Cured Meats
- Thermal and Non-Thermally Processed Salumi
- Dry Curing Whole Muscle Products
- Equipment Considerations
- Hands-on Demonstrations
- Tour of Dried Cured Ham facilities
The cost is $800 for AMSA members or $900 for non-members, with registration covering course instruction materials, meals (breaks, lunches and Thursday night dinner), and plant tour transportation (travel and lodging expenses are not included). Space is limited to 25 participants.
For more information regarding registration or questions about Salumi 101, visit www.meatscience.org/salumi101 or contact Deidrea Mabry (800) 517-AMSA.
