The Business of Dry Curing

Niche Meat Processor Assistance Network webinar               

Date: June 25, 2014

Time: 1pm Eastern (12 Central, 11am Mountain, 10am 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.

Overview

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 good way for producers and processors to get more value out of a carcass and/or really set their brand apart.  Yet making dry cured products can be challenging and not always cost effective. 

On this webinar we'll cover the Business of Dry Curing: we'll hear about the growth of artisan cured meats, the basics of the business and talk to two charcuterie processors about how they got started, their day to day operations and the costs and revenue for dry curing.  

Presenters: Jeff Roberts of Cow Creek Ventures, Pete Colman of Vermont Salumi, and Josh Smith of New England Charcuterie.  

This webinar will focus specifically on the business side of adding dry-cured processing to your operation: the economics of charcuterie.  The North American Meat Association (NAMA) is hosting a webinar entitled "Understanding Safety and Quality of Fermented Sausages and Dry Cured Meat Products" on June 12.  We highly recommend attending both webinars! 

For more information: email Kathryn Quanbeck, NMPAN Program Manager: kathryn.quanbeck[at]oregonstate[dot]edu

How to join NMPAN: go to the Niche Meat Processor Assistance Network website, type your email address into the box on the right, and click "subscribe."

Created by Kathryn Quanbeck

Primary Audience: Not Set