SSICA workshop – processing of traditional meat products

SSICA workshop – processing of traditional meat products

“The Experimental Station for the Food Preserving Industry (SSICA) organizes a  Advanced Workshop: Knowledge and Technology Transfer on Processing Techniques of Traditional Meat Products. The Workshop regards the most important aspects related to the preparation/aging of salami and dry meat products with particular attention to the traditional products obtained from the meat of native pigs”. The Workshop will be held in Parma (SSICA)  from 2^nd  to 5^th  May 2017 and is intended for end-users (breeders with some experience in meat processing).