Traditional Italian Processed Meats Workshop

March 26, 2018 - March 27, 2018

Affiliate Event

Traditional Italian Processed Meats Workshop


Registration Deadline: Monday, March 5, 2018

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)


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