Over two weeks, students will learn 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. Students will also learn about the business of meat processing, sales, distribution and marketing.
The class will be held from June 23-July 3, 2014.
The class is open to the public, as well as to Sterling College students. The class is part of the college’s recently launched continuing education program: two- and four-week courses that offer learning opportunities that complement Sterling College’s majors in Ecology, Environmental Humanities, Outdoor Education, and Sustainable Agriculture & Food Systems. The inaugural continuing education course was the recently completed Artisan Cheese Institute, offered in partnership with the Cellars at Jasper Hill.