SSICA – Workshop “Knowledge & technology Transfer on Processing Techniques of Traditional Meat Products”

SSICA – Workshop “Knowledge & technology Transfer on Processing Techniques of Traditional Meat Products”

The Experimental Station for the Food Preserving Industry (SSICA) organized a Workshop on the techniques of preparation of traditional meat products from 2 to 5 May 2017. The workshop aimed at a limited number of autochthonous pig meat transformers saw the participation of breeders and transformers from Serbia, Slovenia, Croatia and Tuscany.

The Workshop that is part of the activities of the TREASURE Project (HORIZON 2020) GA no. 634476 on the exploitation of the European native breeds and their products, addressed the following topics:

• Typology of the raw cuts and ingredients used in the preparation of whole and minced traditional meat products
• Salting techniques, drying and good practices in the preparation and seasoning of meat products
• Techniques for preparing traditional cooked sausages

The theoretical lessons were accompanied by practical lessons with the support of local Norcini (Aldo and Luca Brianti – S. Paolo farm; Roberto Tortini –Ducale salumificio) who showed the techniques for preparation and seasoning of traditional products (Ham, Culatello, Pancetta, Coppa, Salami) prepared in the Parma area.