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23 03, 2019

European Seam Butchery & Charcuterie Workshop

By |2018-12-20T13:59:00+00:00March 23rd, 2019|0 Comments

From the organizers: This course explains the "big eight" muscle groups used for charcuterie including guanciale, coppa, spalla, lonza, pancetta, lardo, prosciutto, and salumi. During this interactive demonstration, a whole hog is broken down to explain the muscles that are used for each style of charcuterie. The course also includes a discussion of how curing [...]

13 03, 2019

Produce Safety Alliance Grower Training Course

By |2019-03-04T15:47:40+00:00March 13th, 2019|0 Comments

From the organizers: Who Should Attend: Fruit and vegetable growers and others interested in learning about produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, Good Agricultural Practices (GAPs), and co-management of natural resources and food safety. This training is perfect for growers who would benefit from more in depth discussion of the [...]

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