FBNS Charcuterie Workshop

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FBNS Charcuterie Workshop
April 1, 8, 15, & 29, 2019 • Raleigh, NC

This short course is designed for the professional chef or others in the food industry who wish to learn the art and the science of making high-quality, cured meats. The main focus will be on how to combine elements of salt and time to create love!

To accommodate your busy schedule, this workshop will be held on four Monday afternoons (April 1, 8, 15, & 29) from 1–5 p.m. Register early as enrollment will be limited to 15 people in order to have ample opportunity to interact with the instructors.

North Carolina State University’s Processed Meat Laboratory has the equipment to demonstrate the various techniques to produce high quality and safe charcuterie.

Download the brochure and registration information

Questions? Contact Dr. Dana Hanson, 919-515-2958.