Traditional Italian Processed Meats Workshop

Agenda

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  • Monday, March 20, 2017
  •  
    8:15 AM 
    Processing & Drying Basics
    Jonathan Campbell, Penn State University
    9:15 AM 
    Break
    9:30 AM 
    Seasonings and Non-meat Ingredients
    Rodney Shaffer, Con Yeager Spice Co.
    10:30 AM 
    Fermentation and Starter Cultures
    Jonathan Campbell, Penn State University
    11:15 AM 
    Break
    11:30 AM 
    Casings
    Nicolas Lavieri, Devro Ltd.    OR
    Adam Stein, Globe Packaging Co., Inc. (tentative)
    12:30 PM 
    Lunch – (ML Auditorium)
    Panera Bread
    1:15 PM 
    Manufacturing of Prosciutto Cotto (ML Auditorium)
    2:30 PM 
    Break
    2:45 PM 
    Concurrent Session I

    Group 1 – Dry Salami Manufacturing (ML Cutting Room)
    Pietro Castoldi, F. Pagani S.p.A.
    Luigi Pintore, CRM North America
    Glenn Myers, Penn State University

    Group 2 – Marination (ML Processing Room)
    Jonathan Campbell, Penn State University
    Jason Monn, Penn State University

    3:30 PM 
    Concurrent Session II

    Group 1 – Marination (ML Processing Room)

    Group 2 – Dry Salami Manufacturing (ML Cutting Room)

    4:15 PM 
    Break
    4:30 PM 
    Sample Marination Products & Concluding Comments (ML Auditorium)
    6:15 PM 
    Drop-in Hospitality (Senate Suites, Penn Stater Hotel)
    Meat Items manufactured by Penn State University
    Cash Bar Available
  • Tuesday, March 21, 2017
  •  
    8:00 AM 
    Cabinet Discussion
    Pietro Castoldi, F. Pagani S.p.A.
    Luigi Pintore, CRM North America
    9:00 AM 
    Water Activity Meter Demonstration pH Meter Demonstration
    Jonathan Campbell, Penn State University
    9:30 AM 
    Break
    9:45 AM 
    Manufacturing of Bresaola (ML Auditorium)
    11:00 AM 
    Break
    11:15 AM 
    Manufacturing of Speck (ML Auditorium)
    12:30 PM 
    Lunch – (ML Auditorium)
    Panera Bread
    1:15 PM 
    Meat Microbiology
    Catherine Cutter, Penn State University
    2:15 PM 
    Concluding Comments & Adjourn
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