There has been significant consumer interest in dry cured charcuterie products, like salumi, in recent years. Consumers love it, chefs want it and it is a great way for producers and processors to get more value out of a carcass and really set their brand apart. Yet making dry cured products can be challenging and not always cost effective.
To help processors understand this market opportunity, a Niche Meat Processor Assistance Network (NMPAN) webinar scheduled for June 25 will cover "The Business of Dry Curing." Attendees will hear about the growth of artisan cured meats, the basics of the business and talk with three successful charcuterie processors about how they got started, their day-to-day operations and the expected costs and revenues of dry curing.
The webinar will focus specifically on the business side of adding dry-cured processing to your operation. The North American Meat Association (NAMA) will host a companion webinar entitled "Understanding Safety and Quality of Fermented Sausages and Dry Cured Meat Products" on June 12. We highly recommend attending both webinars!
Presenters: Jeff Roberts of Cow Creek Ventures, Pete Colman of Vermont Salumi, and Josh Smith of New England Charcuterie.
Date: June 25, 2014
Time: 1 pm Eastern (12 Central, 11 am Mountain, 10 am Pacific)
Duration: 1 hour
To attend: Go to https://connect.extension.iastate.edu/nichemeat 5-10 minutes before start time and log in as a guest.
All NMPAN webinars are free and open to the public.
For more information: email Kathryn Quanbeck, NMPAN Program Manager: kathryn.quanbeck@oregonstate.edu
Source: NMPAN
