Monday, November 6, 2017
Stocking Hall, 411 Tower Rd., Ithaca, NY 14853
This one day Small Scale Charcuterie Workshop is geared towards home
owners, or anyone who loves meat and wants to learn how to make
sausages, Pate de Campagne, Spuma, and Rillettes. Participants will
learn what breeds, and cuts of meats can and should be used in the
charcuterie process, as well as how to create different blends with flavors and spices. The course consists of a one day hands on lectures and processing of charcuterie meats. Food safety will be discussed and
carried out throughout the workshop.
The course is ideally suited for:
• Small-scale Meat Processors
• Restaurant Owners
The course is instructed by Justin Paterson, chef at Hazelnut Kitchen and Cornell Meat Foods Extension.