News Release, Southern Maryland Agriculture Development Commission
Southern Maryland Meats Proudly Presents: Value-Added Meat Processing; Charcuterie Workshop with Meredith Leigh
February 7 & 8, 2020
A Two-day charcuterie intensive workshop in Southern Maryland focused on value-added pork production
Southern Maryland Meats, a program of the Southern Maryland Agricultural Development Commission (SMADC), will host a two-day, intensive hands-on training workshop for Value-Added Meat Processing and Charcuterie on February 7th and 8th, 2020, at the Westham Butcher Shop, in Mechanicsville, Maryland.
The workshop is developed and presented by noted author and butcher Meredith Leigh who, for the past 17 years, has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer. Ms. Leigh travels extensively teaching charcuterie and food production and processing and is the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore, (3rd place, MFK Fisher Award 2015) and Pure Charcuterie: The Craft & Poetry of Curing Meats at Home.
In this two-day workshop Meredith Leigh will present, demonstrate and teach the processing, production and marketing of value-added meat products, including sausages, pates, cures and fermented hams. Throughout the workshops, discussion topics will enhance the training focus including livestock production for ideal meat and fat quality for value added processing, best slaughter practices, and the importance of charcuterie within viable local meat supply chains.
The first day of the workshop series will introduce participants to the world of charcuterie products and explore the costs and the opportunity for value-added profit these products offer, as well as regulatory requirements, marketing tips, and what the soon to be built Regional Agricultural Center (RAC) will do for regional livestock businesses to help them capitalize on the potential for finer meats production in Southern Maryland.
Hands-on charcuterie training follows on the second day. Participants will learn how to confidently cure meats using a variety of methods (salt, smoke, dehydration), and create fresh sausages, pates, salami, and whole muscle cures. As an additional attendance benefit, participants will be able to take home their projects to continue learning and will receive ongoing access to mentoring from the instructor.
“We are thrilled and proud to offer this unique training experience for meat producers here in Southern Maryland,” said Craig Sewell, SMM Marketing and Livestock Manager. “It’s an amazing opportunity for anyone interested in tackling their own value-added processing and particularly for producers who want to learn more about the potential charcuterie products offer their business trajectory.”
The workshop attendance is limited to 20 individuals. Participants are expected to attend both days. Workshop cost includes two full days of instruction, light breakfast and lunch on both days, take-home curing projects and continuing expert mentoring.
To register, and for full workshop details, cost, and more biographical information on presenter Meredith Leigh, visit the ‘Events’ page at SMADC.com.