2020 NC STATE SCHOOL FEBRUARY 3, 10, 17 & 24, 2020 • RALEIGH, NC

Who Should Attend? North Carolina State University’s Processed Meat Laboratory has the equipment to demonstrate the This short course is designed for the professional chef various techniques to produce high quality and safe or anyone in the food industry that wants to learn the charcuterie. art and science of making high quality cured meats. The main focus will be how to combine elements of Products Made at NC State Charcuterie School: and time to create love! Coppa, Pancetta, Lomo, Spanish Style , Italian Style , Summer , German , To accommodate Cajun , Pit Smoked Ham, South African your busy schedule, , and Hickory Smoked Bacon. this workshop will be held on Monday Topics Include: afternoons from • Basic meat science and carcass cutting 1:00–5:30 pm. • Classification of different Enrollment will be • Production of various fresh, dry and semi-dry limited to 12 people, sausages so you will have • Introduction to dry cured whole muscle specialty ample opportunity meats to interact with the • Development of a HACCP plan and variance for instructors. NCREHS

Speakers

Dr. Dana J. Hanson, Extension Meat Specialist at NC State University, Department of Food, Bioprocessing and Nutrition Sciences, teaches numerous classes at NC State including Muscle Foods, Charcuterie, and Pork Quality and Safety.

Dana works with the diverse food industry in North Carolina focusing on new product innovation, quality and safety of all meat products.

Dr. Ben Chapman, Extension Food Safety Specialist, NC State, Department of Youth, Family and Community Sciences, his program investigates human behaviors and creates interventions aimed at food handlers, managers, and organizational decision-makers; the gate keepers of safe food.

Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow him on Twitter @benjaminchapman.

NC State University • Department of Food, Bioprocessing and Nutrition Sciences • fbns.ncsu.edu Charcuterie School Schedule

Session 1 • Mon, Feb 3 Session 2 • Mon, Feb 10 Session 3 • Mon, Feb 17 Session 4 • Mon, Feb 24

• Selecting Quality • Hands-on Salami and • Meat Curing … Ham • Fresh … Materials for Charcuterie Summer Sausage and Bacon Bratwurst, Boudin and by Recognizing Production • Formulation Brines Boerewors ... Oh My! Differences in Meat for Curing Quality • Got Culture? Better Understanding of Meat • What It Takes to • Whole Hog Carcass Cut Apply for a NCREHS Up and Cut Identification Fermentations Variance • Salt & Time – How to • Proper Equipment Make Dry, Cured Meats: Selection for Making Coppa, Pancetta, Lomo High Quality Charcuterie

Registration Information

FEBRUARY 3, 10, 17 & 24, 2020 • 1:00–5:30 PM SCHAUB HALL • RALEIGH, NC Cost: $500.00 per person Note: Enrollment is limited to 12 students Participants receive: • 18 hours of hands-on instruction • Samples of the various products made during the workshop • HACCP plan for salami • Course materials

Questions? Contact Dr. Dana Hanson, 919-515-2958

For registration and online payment information visit: foodsafety.ncsu.edu/workshops

Department of Food, Bioprocessing and Nutrition Sciences • Schaub Hall • Raleigh, NC • fbns.ncsu.edu