Traditional Italian Processed Meats Workshop

Traditional Italian Processed Meats

Traditional Italian Processed Meats, an annual two-day workshop, covers the fundamentals of manufacturing Italian processed meat items by combining old-world artisanal methods with modern food safety technology. The workshop provides the participant with both hands-on experience and scientific theory in producing safe, high-quality processed meats.

  • Mon., Mar. 26, 2018
    • Day 1 Sessions (8:00 AM - 5:00:PM)
    • Drop-In Hospitality (6:00 PM - 8:00 PM)

    Tue. Mar. 27, 2018
    • Day 2 Sessions (8:00 AM - 4:00 PM)

  • Where

  • Penn State University
    Meats Laboratory, Porter Road
    State College, PA 16801

Who Should Attend

  • Plant management
  • Line supervisors
  • Research and development personnel
  • Other professionals looking to increase their knowledge of processed meats


  • Hands-on manufacturing of various salami products
  • Marination demonstrations
  • Spices and flavorings
  • The science and art of meat fermentation
  • Measuring pH, water activity and other safety parameters

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