The International Course in Dry Cured Meat Products - Postponed

The International Course in Dry Cured Meat Products provides a comprehensive review of all aspects related to the manufacture of fermented sausages and dry-cured ham, including the latest developments in processing technologies and an overview of industrial trends.

This annual course, run in English language and attended by professionals from all over the world, places an important emphasis on practical training: about 40% of the classes are held at the pilot plant.

The International Course in Dry Cured Meat Products provides a unique opportunity to share experiences among professionals from all over the world, create networking and establish new business and commercial relationships.