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First International Course in Dry Cured Meat Products

22 April 2013

SPAIN - The Spanish food and technology research institute IRTA is to hold the first International Course in Dry Cured Meat Products.

Dry curing is a method used for centuries to preserve meat and now dry cured meat products, such as fermented sausages and dry-cured ham, are highly appreciated for their sensory characteristics.

Despite being traditional products, they are constantly evolving in order to meet the needs of an ever changing market.

A thorough knowledge of the individual and combined effects of a variety of raw materials, ingredients and processing methodologies is vital in order to successfully approach these continuous challenges.

The 1st International Course in Dry cured meat products will provide a comprehensive review of all aspects related to the manufacture of fermented sausages and dry-cured ham, including the latest developments in processing technologies and an overview of industrial trends.

The course has an important focus on practical training (40 per cent of the classes are held in the pilot plant).

The course is aimed at professionals working in the fields of production, R & D, quality & and sales in meat companies, Research and Technological centres and companies providing services, ingredients, materials and equipment to the meat industry.

The teaching staff combine a scientific-technological knowledge, acquired at IRTA or in the private sector, with a continuous experience in collaboration, training and technology transfer within the meat sector worldwide.

The course is to be held from 10 to 14 June at the IRTA centre in Monells, Girona, Spain.

TheMeatSite News Desk

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