Artisan Meat Program: Butchering, Processing, Fermentation and Curing
- Semester: Summer
- Course Number: AS380
- Instructors: TBD
- Credit: 4
This two week intensive program is designed to provide students the practical and scientific knowledge involved in creating small-scale artisan meat products. Students will learn the processes for butchering, processing, fermenting, curing and dry-aging multiple animal types. A specific emphasis will be placed on tying microbiological knowledge to hands-on skills, in the broader context of food safety and state and federal regulations.
At workshops offered on the Sterling College campus and local meat businesses, students will also learn about the business of meat processing, sales, distribution and marketing. The program will also include visits to local producers, and an overview of the history and and culture of meat processing in Northern New England and their influence on local food systems.