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Value-Added Meat Processing: Charcuterie Workshop
February 7, 2020 @ 9:00 am - February 8, 2020 @ 3:00 pm
SMADC and Southern Maryland Meats are thrilled to bring author and butcher Meredith Leigh to Westham Butcher Shop, the Amish owned and operated meat processing facility, in Mechanicsville for a two-day charcuterie intensive workshop focused on value-added pork production on February 7th and 8th, 2020.
In this two-day workshop, Meredith Leigh will introduce value-added meat products, from sausages and pates to fermented hams, and teach participants to confidently cure meats via salt, smoke, and dehydration.
Maximum of 20 participants total. Participants are expected to attend both days of the workshop.
Cost of attendance includes:
- Two full-days of instruction with Meredith Leigh
- Hands-on charcuterie training (i.e. fresh sausages, pates, salami, and whole muscle cures)
- Light Breakfast and Catered Lunch – both days
- Take Home Curing Projects
Tickets can be purchased at https://value-added-meats.eventbrite.com.
DAY 1 February 7th, 2020: Introduction to Value-Added Processing and Charcuterie. How to Make That $800 Hog a $2500 Hog and What the Regional Agricultural Center (RAC) will do for Regional Livestock Farmers
On Day 1 of this workshop, author and butcher Meredith Leigh will introduce value-added meat products, from sausages and pates to fermented hams. Learn the regulation surrounding these products, and view demos of proper production. Participants will leave with a deeper knowledge of the importance of adding value to their meats, the process surrounding it, and of what the RAC will be able to do for local livestock businesses. Tips for marketing value-added meat products, and communicating with meat processors will also be given. Those interested in tackling their own value-added processing will gain an understanding of costs and regulatory requirements.
DAY 2 February 8th, 2020: Hands-on Charcuterie Training
On Day 2, Meredith will teach participants to confidently cure meats via salt, smoke, and dehydration. We will begin with pork primals, and spend the day creating fresh sausages, pates, salami, and whole muscle cures. Participants will be able to take home projects to continue learning, and will receive ongoing mentoring from the instructor. We will also discuss the importance of production on meat and fat quality for value added processing, best slaughter practices, and the importance of charcuterie within viable local meat supply chains.
If you have any further questions, please contact Craig Sewell, Marketing and Livestock Manager at (240) 528-8850, or by email at email@example.com.